chicken breasts, halved, boneless and skinless
1Melt butter in skillet; cook chicken about 20 minutes, or until tender.
3Drain vegetables and add liquid to pan juices with chicken broth.
4Combine light cream and flour; add to liquid in pan.
5Cook and stir until thickened; stir in mustard.
6Heat vegetables and cooked noodles in a little of the sauce.
7Heat chicken in remaining sauce and serve over vegetable mixture.