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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A simple, quick, and flavorful meal using ingredients I usually keep on hand, from my Best of Country Cooking Cookbook collection. Ingredients:
4 boneless skinless chicken breast halves |
1 tablespoon vegetable oil |
1/2 cup sliced carrot |
1 cup broccoli floret |
1 cup sliced fresh mushrooms |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
1 (10 3/4 ounce) can cream of mushroom soup |
1/3 cup milk |
1 tablespoon dijon mustard |
1/8 teaspoon pepper |
hot cooked noodles |
Directions:
1. In a large skillet, cook chicken in oil for 10 minutes or until juices run clear.
2. Remove and keep warm.
3. In the drippings, saute carrots for 2 minutes. Add broccoli; saute for 2 minutes. Add mushrooms; saute for 1 minute or until vegetables are crisp-tender.
4. Combine the soup, milk, mustard and pepper. Stir into skillet.
5. Bring just to a boil.
6. Return chicken to pan. Reduce heat; cover and simmer for 10 minutes or until heated through.
7. Serve over noodles.
8. Yield: 4 servings.
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