| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Greek | 4 | Servings | |
INGREDIENTS
| 1 | pk | Frozen Pastry Shells |
| 2 | tb | Butter or Margarine |
| 1 | lb | Boneless & Skinless Chicken Breasts; Cut into Strips |
| 1 | pk | Frozen Chopped Broccoli |
| 1 1/2 | c | Fresh Mushrooms; Sliced |
| 1 | cn | Condensed Cream of Chicken Soup |
| 1/2 | c | Milk |
| 3 | tb | Dijon Mustard |
INSTRUCTIONS
Today's recipe is an easy-to-prepare chicken-based main course. This is one of those great stand-by recipes you'll want to keep on hand for when time is short and appetites are large. Thank you to the Anonymous AOL member of Recipe-a-Day that took the time to send in this recipe as Members Recipes conclude for March at Recipe-a-Day. Thanks to all our members that have sent in a recipe this month. We're just sorry we can't publish all of them! Are you ready to Go Greek? Pack you bags and your appetite as we prepare to set sale on the Mediterranean while The Cook and Kitchen Staff prepare some classic Greek recipes. We'll be featuring a complete Greek Easter Feast starting April 1st at Recipe-a-Day! Prepare pastry shells as directed on the package. In a large skillet, over medium heat, melt 1 Tbs. butter or margarine and saute chicken strips until well browned, stirring often. Remove from skillet and reserve. Reduce heat to low and melt remaining butter or margarine in the same skillet. Saute broccoli and mushrooms until tender and liquids have evaporated, making sure to stir often. Add soup, milk, & mustard. Increase heat slightly and bring to a boil. Return chicken to skillet. Heat all ingredients thoroughly, stirring occasionally. Spoon prepared chicken and vegetable sauce over pastry shells and serve warm. Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff <dailyrecipe-owner@recipe-a-day.com> on Mar 31, 1998
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