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Chicken and Mushrooms Dijon


2 tbsp. margarine 1 can (10 ¾ oz Campbell's (New)
Cream of Chicken & Broccoli Soup
4 skinless, boneless chicken
breast halves
1½ cups broccoli flowerets
¼ cup milk
1½ cups sliced mushrooms 2 tbsp. Dijon-style mustard


In skillet, in 1 tbsp. hot margarine, cook chicken 10 min. or until
browned. Remove.

In remaining 1 tbsp hot margarine, cook broccoli and mushrooms until
tender and liquid is evaporated, stirring often. (I used canned mushrooms)

Stir in soup, milk and mustard. Heat to boiling. Return chicken
to skillet. Cover; cook over low heat 5 min. or until chicken is no
longer pink, stiring occasionally. Serve with noodles, rice or mashed

Other Low Carb Chicken Recipes:

Low Carb Sautéed Chicken Breast w/Almonds Recipe :: Low Carb Chicken Kiev Recipe
Low Carb Chicken Cordon Bleu Recipe :: Low Carb Grilled Jerk Chicken Recipe
Low Carb Pork and Chicken (Filipino Style) Recipe
Low Carb Treasure Island Chicken Recipe :: Low Carb Chicken Vesuvio Recipe
Low Carb Chicken Veneto Recipe :: Low Carb Chicken L'Orange Recipe
Low Carb Chicken Wing Recipe :: Low Carb Chicken with Teriyaki Marinade Recipe
Low Carb Chicken Florentine Recipe

Favorite Low Carb Recipes:

Low Carb Texas Brisket Recipe :: Low Carb Mexican Pork Chops Recipe
Low Carb Sweet And Sour Fish Recipe :: Low Carb Quick Chili Dip Recipe
Low Carb Chicken Wing Recipe :: Low Carb French Onion Soup Recipe

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