Chicken & Mushrooms Dijon
chicken breasts, boneless and skinless
cream of chicken and broccoli soup
In skillet, in 1 tablespoon hot butter, cook chicken 10 minutes or until browned. Remove.
In remaining 1 tablespoon hot butter, cook broccoli and mushrooms until tender and liquid is evaporated, stirring often.
Stir in soup, milk and mustard.
Return chicken to skillet.
Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring occasionally.