Title: Chicken and Mushrooms Dijon
Categories: Poultry, Main dish
Yield: 4 Servings

2 tb Margarine
4 Skinless, boneless chicken
-breast halves
1 1/2 c Broccoli flowerets
1 1/2 c Sliced mushrooms
1 cn Campbell's NEW Cream of
-Chicken & Broccoli Soup
1/4 c Milk
2 tb Dijon-style mustard

1. In skillet, in 1 TABLESPOON hot margarine, cook chicken 10 minutes
or until browned. Remove.

2. In remaining 1 TABLESPOON hot margarine, cook broccoli and
mushrooms until tender and liquid is evaporated, stirring often.

3. Stir in soup, milk and mustard. Heat to boiling. Return chicken to
skillet. Cover; cook over low heat 5 minutes or until chicken is no
longer pink, stirring occasionally. Serve with noodles.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip