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  • Chicken and Mushrooms Dijon

    1 vote
    Chicken and Mushrooms Dijon
    Cook time:
    Servings: 4
    by Sarah Easler
    7 recipes
    		 >
    Fast, cheap, easy, and tasty. :)

    Ingredients

    • 2 Tbsp. margarine or butter
    • 4 chicken breast halves (can either leave as full-size or cut into bite-size chunks--I prefer bite-size)
    • 1 1/2 C. broccoli flowerlets
    • 1 1/2 C. sliced mushrooms (canned works!)
    • 1 can Cream of Broccoli soup
    • 1/4 C. milk
    • 2 Tbsp Dijon mustard
    • Seasoning (salt, black pepper, cayenne pepper are mine) to taste
    • 1 package egg noodles (or starch of choice--I prefer the noodles, but have also used rice
    • (Optional)--Minced garlic to taste
    • (Optional)--Salt/black pepper/cayenne pepper to taste
    • (Optional)--Full strength stone-ground mustard to taste

    Directions

    1. In skillet, in 1 Tbsp. hot margarine/butter, cook chicken 10 minutes or until browned on all sides. Season to taste (salt, pepper). Remove from skillet.
    2. In remaining 1 Tbsp. hot margarine/butter, cook broccoli and mushrooms until tender and liquid is evaporated, stirring often (I add minced garlic to my mushrooms for flavor).
    3. Add soup, milk, and Dijon mustard to the skillet (I also add cayenne pepper and about a Tbsp. of stone-ground mustard for flavor). Stir well and heat to boiling.
    4. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring occasionally.
    5. Serve over cooked noodles (or rice).

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