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By: Sandi J.
| Description: | ||
| Time: | 40 min (15 min to prepare, 25 min to cook) | |
| Meal type: | Main Dish | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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2 tablespoon Butter 4 pieces skinless, boneless chicken breast halves 1 1/2 cups fresh broccoli florets 1 1/2 cups mushrooms -- sliced 1 can Cream of Chicken & Broccoli Soup 1/4 cup Milk 2 tablespoons Dijon-style mustard 4 cups hot cooked egg noodles (about 4 cups dry) |
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| Directions: | ||
| In medium skillet over medium-high heat, in 1 Tbsp. hot butter, cook chicken 10 minutes or until browned on both sides. Remove; set aside. Reduce heat to medium. In same skillet, in remaining 1 Tbsp. hot butter, cook broccoli and mushrooms until tender and liquid is evaporated. Stir in soup, milk, and mustard. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink. Serve with noodles. Garnish with grapes and fresh sage, if desired. |
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| Notes: | ||
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