Preparation:
In 10-inch skillet over medium high heat, in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned on both sides. Remove; set aside. Reduce heat to medium. In same skillet, in remaining 1 tablespoon hot margarine, cook broccoli and mushrooms until vegetables are tender and liquid is evaporated, stirring often. Stir in soup, milk and mustard. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Serve with noodles. Garnish with red grapes and fresh sage leaves, if desired. |
