Recipe (click to expand)
4 Chicken breast halves,
-skinned and boned 2 T Butter
1 cn VEG-ALL Mixed Vegetables
-(16 oz) 1 cn Chicken broth (12 oz)
1/2 c Light cream
1/4 c Flour
1 T Dijon mustard
1 1/2 c Cooked noodles
1/8 t White pepper
1. Melt butter in skillet; cook chicken about 20 minutes, or until tender.
Remove from pan. 2. Drain VEG-ALL and add liquid to pan juices with chicken broth.
3. Combine light cream and flour; add to liquid in pan. Cook and stir until
thickened; stir in mustard. 4. Heat vegetables and cooked noodles in a little of the sauce.
5. Heat chicken in remaining sauce and serve over vegetable mixture.