INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 342
Calories From Fat: 145
Total Fat: 16.2g
Cholesterol: 82.5mg
Sodium: 1788.7mg
Potassium: 677.7mg
Carbohydrates: 9.8g
Fiber: <1g
Sugar: 3.4g
Protein: 37.4g