Amount
Ingredient
Preparation



2
tablespoons
butter

or margarine



4
each
chicken breasts

skinless and boneless, halves



1 1/2
cup
broccoli

flowerets



1 1/2
cup
mushrooms

sliced



1
can
soup, cream of chicken and broccoli





1/4
cup
milk





2
tablespoons
dijon mustard

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

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

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.