Saturday, April 26, 2008

Dijon Chicken


4 boneless skinless chicken breasts (about 6 ounces each)
Salt and pepper
2 tablespoons butter
8 white button mushrooms, finely chopped
1 can (10-ounce) condensed fat-free cream of mushroom soup
1/2 cup canned chicken broth
1/4 cup Dijon mustard
2 tablespoons deli-style brown mustard
1 tomato, diced
1/4 cup frozen corn kernels, thawed

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 and corn.
4 servings.
Source: Sandra Lee Semi-Homemade

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