Chicken And Mushrooms Dijon

• 2 Tbsp. margarine
• 4 skinless chicken breasts
• 1 1/2 c. broccoli flowerets
• 1 1/2 c. sliced mushrooms
• 1 can Campbell's cream of chicken and broccoli soup
• 1/2 c. milk
• 1 medium onion, sliced
• 1/2 sweet red pepper, sliced
• 2 Tbsp. Dijon-style mustard
• 1 Tbsp. sugar
• pepper to taste (no salt)
• m.s.g. to taste

1. In skillet, melt 1 tablespoon margarine and cook chicken 10 minutes or until browned on both sides.
2. Remove.
3. In remaining 1 tablespoon margarine, cook mushrooms and onion until tender-crisp, stirring often.
4. Add broccoli and sugar and cook 2 minutes.
5. Stir in soup, milk and mustard.
6. Heat to boiling.
7. Return chicken to skillet.
8. Cover.
9. Cook over low heat 5 minutes.
10. Add sweet red pepper slices and season to taste.
11. Stir lightly, coating the thicken.
12. Continue to cook over low heat 10 minutes or until chicken is no longer pink.

margarine, chicken breasts, broccoli flowerets, mushrooms, campbells cream, milk, onion, sweet red pepper, mustard, sugar, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=229622 (may not work)