Garden Chicken Saute

• 1 (10 ounce) cancampbell cream of chicken soup
• 1 tablespoon Dijon mustard
• 4 boneless skinless chicken breasts (chicken parts work just as well)
• 1 cup fresh mushrooms, sliced
• 12 cup carrot, diagonally sliced
• 1 cup broccoli floret
• 13 cup milk
• 1 tablespoon vegetable oil
• 18 teaspoon pepper

1. In a skillet over medium-high heat, brown chicken on all sides in oil.
2. Cover and cook over medium-low heat 10 min.
3. or until no longer pink.
4. Remove and keep warm.
5. In pan drippings, saute vegetables 5 min.
6. Stir in soup, milk, mustard, and pepper; bring to a boil.
7. Return chicken to pan.
8. heat over low heat, stirring occasionally, 5 min.

cancampbell cream, mustard, chicken breasts, fresh mushrooms, carrot, broccoli floret, milk, vegetable oil, pepper

Taken from www.food.com/recipe/garden-chicken-saute-49199 (may not work)