4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1 cup sliced fresh mushrooms
1/2 cup sliced carrots
1 cup fresh broccoli florets
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup milk
1 tablespoon Dijon mustard
1/8 teaspoon pepper
Hot cooked noodles
In a large skillet, cook chicken in oil for 5 minutes on each side or a thermometer reads 170°. Remove and keep warm. In the drippings, saute the mushrooms, carrots and broccoli for 4-6 minutes or until vegetables are crisp-tender, stirring occasionally.
In a small bowl, combine the soup, milk, mustard and pepper. Stir into skillet. Bring to a boil. Return chicken to pan. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with noodles.