Dijon Chicken and Mushrooms Recipe

Ingredients

3 Tbsp. butter
2 cups sliced fresh mushrooms
4 skinless, boneless chicken breast halves (about 1 1/4 lb)
110.75 oz. can condensed cream of chicken soup
1/4 cup dry white wine
1/4 cup water
2 Tbsp. Dijon-style mustard
1/2 tea. dried thyme or tarragon, crushed
hot cooked pasta

Preparation

Step 1

In a large skillet, melt 1 Tbsp. of the butter over medium-high heat. Add mushrooms; cook for 3-4 minutes or until tender. Remove mushrooms from skillet. In the same skillet, cook chicken in remaining 2 Tbsp. butter for 8-10 minutes or until tender and no longer pink (170 degrees), turning to brown evenly.

Meanwhile, in a small bowl, stir together soup, wine, the water, mustard and thyme.

Return mushrooms to skillet; add soup mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Serve chicken and soup mixture over hot cooked pasta.