Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  margarine or butter
  4                     skinless boneless chicken breast halves -- abt. 1
                        pound
  1 1/2           cups  fresh broccoli flowerets
  1 1/2           cups  sliced fresh mushrooms -- abt. 4 ounces
  1                can  cream o'chicken/broccoli soup -- condensed, 10 3/4
     1/4           cup  milk
  2        tablespoons  dijon-style mustard
  4               cups  hot cooked medium egg noodles

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.

Nutritional Information:

159 Calories (kcal); 2g Total Fat; (14% calories from fat); 29g Protein; 4g Carbohydrate; 71mg Cholesterol; 187mg Sodium