Chicken Dijon in Pastry Shells
Chicken Dijon In Pastry Shells is an moderately easy dinner. Made with 1 pkg. (10 oz.) pepperidge farm frozen puff pastry shells, 2 tbsp. margarine, 1 lb. skinless, boneless chicken breasts, cut into strips, 1 1/2 c. broccoli florets and 1 1/2 c. sliced mushrooms (optional), this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Prepare pastry shells as directed on package.
In a skillet over medium-high heat, melt margarine and cook half of chicken until browned; stir often.
Remove and cook remaining chicken. Reduce heat to medium-low, add 1 tablespoon margarine, cook broccoli and mushrooms until tender and liquid has evaporated, stir often.
Stir in soup, milk and mustard.
Heat to boiling. Return chicken to skillet.
Heat through, stirring occasionally. Spoon over pastry shells.
Serves 6.
π· Perfect Pairings
Complete your meal with these
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