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Dijon Chicken and Mushrooms
Serves 4
| Ingredients: | |
| 4 | boneless skinless chicken breasts (about 6 ounces each) |
| Salt and pepper | |
| 2 | tablespoons butter, Land O' Lakes® |
| 8 | white button mushrooms, finely chopped |
| 1 | can (10-ounce) condensed fat-free cream of mushroom soup, Campbell's® |
| 1/2 | cup canned chicken broth, Swanson® |
| 1/4 | cup Dijon mustard, French's® |
| 2 | tablespoons deli-style brown mustard, French's® |
| 1 | tomato, diced |
| 1/4 | cup frozen corn kernels, thawed |
| 1/4 | cup chopped fresh chives |
Prep time: 7 minutes
Cooking time: 25 minutes
Preparation:
- Sprinkle chicken with salt and pepper.
- Melt butter in a heavy large skillet over medium-high heat.
- Add chicken and cook until just brown, about 4 minutes per side.
- Transfer chicken to plate.
- Add mushrooms to the same skillet and sauté until tender, about 3 minutes.
- Whisk in soup, broth, and mustards.
- Bring sauce to a simmer.
- Return chicken to skillet and submerge into sauce completely.
- Reduce heat to medium-low.
- Cover and cook until soup bubbles thickly and chicken is cooked through, about 10 minutes.
- Transfer chicken to plates and spoon sauce over the top.
- Sprinkle with tomatoes, corn, and chives.
- Serve hot.
