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Chicken and Mushrooms Dijon Recipe

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This recipe for Chicken and Mushrooms Dijon, by , is from Garden Valley Relief Society Cookbook 2018, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Heather Lake


6 Marinated and Grilled Chicken Breasts
2 1/4 cups Sliced Mushrooms
1 1/2 cups Broccoli Flowerets (optional)
3 Tbsp. Dijon Mustard
1 1/2 cans Cream of Chicken & Broccoli Soup
3/4 Tbsp. Heavy Cream
1 1/2 Tbsp. Butter
1/2 tsp. Garlic Powder
2 cups Balsamic Vinegar
2 Tbsp. chopped Green Onions
1 tsp. dried thyme
Dried parsley to sprinkle

1. Marinate chicken breasts in balsamic vinegar with green onions, thyme, and garlic for 6 hours.
2. Grill or bake the chicken.
3. Melt butter in a skillet and cook mushrooms and broccoli until tender.
4. Add soup, cream, and mustard.
5. Heat to boiling; Add chicken to the skillet. You may thinly slice the chicken breasts.
6. Scoop chicken mixture on a plate and spoon more mushroom sauce over the top. Sprinkle with parsley and serve with steamed rice.




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