Title: Dijon Chicken
Categories: Entree Poultry
Yield: 4 Servings

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

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.

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