Chicken & Mushrooms Dijon is preserved from a printed recipe clipping mounted on card in the Poultry section of My Mom’s Recipe Box. The original scan is included with the transcription.
Original Recipe Card
Ingredients
- 2 tbsp. margarine
- 4 skinless, boneless chicken breast halves
- 1 1/2 cups broccoli flowerets
- 1 1/2 cups sliced mushrooms
- 1 can (10 3/4 oz.) Campbell’s® NEW Cream of Chicken & Broccoli Soup
- 1/4 cup milk
- 2 tbsp. Dijon-style mustard
Directions
1. In skillet, in 1 tbsp. hot margarine, cook chicken 10 min. or until browned. Remove.
2. In remaining 1 tbsp. hot margarine, cook broccoli and mushrooms until tender and liquid is evaporated, stirring often.
3. 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, stirring occasionally. Serve with noodles.
Yield
Serves 4.
Preservation Notes
The recipe is preserved as a printed artifact with the complete supplied scan. Two recipes share this scanned page; each has its own transcription and blog entry.
Notes From the Original
Prep Time: 15 min. • Cook Time: 25 min.
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
