Chicken & Vegetable Dijonchicken 4 each chicken breast, bone/skinles 1 1/2 cup broccoli flowerets 1 1/2 cup mushrooms, sliced 1 small green pepper, sliced 1 small red pepper, sliced 1 medium onion, sliced 1 can broccoli soup 1 can cream of chicken soup 1/2 cup milk 2 tablespoon dijon mustard 2 tablespoon margarine In skillet in 1 tbsp margarine, cook chicken 10 minutes, or until browned. Remove from pan. In 1 tbsp margarine cook veggies until tender. Stir often. Stir in soups, milk, and mustard. Bring to boil. Return chicken. Simmer until ready to eat. Serve over pasta. |
