| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breast halves, skinned and boned |
| 2 |
tb |
Butter |
| 1 |
cn |
VEG-ALL Mixed Vegetables (16 oz) |
| 1 |
cn |
Chicken broth (12 oz) |
| 1/2 |
c |
Light cream |
| 1/4 |
c |
Flour |
| 1 |
tb |
Dijon mustard |
| 1 1/2 |
c |
Cooked noodles |
| 1/8 |
ts |
White pepper |
INSTRUCTIONS
1. Melt butter in skillet; cook chicken about 20 minutes, or until tender.
Remove from pan.
2. Drain VEG-ALL and add liquid to pan juices with chicken broth.
3. Combine light cream and flour; add to liquid in pan. Cook and stir until
thickened; stir in mustard.
4. Heat vegetables and cooked noodles in a little of the sauce.
5. Heat chicken in remaining sauce and serve over vegetable mixture.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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