Quick and Easy Chicken Dijon in Pastry Shells
Quick And Easy Chicken Dijon In Pastry Shells is an moderately easy dinner. Made with 1 pkg. (10 oz.) pepperidge farm frozen pastry shells, 2 tbsp. margarine, 1 lb. skinless, boneless chicken breast, cut into strips, 1 1/2 c. broccoli flowerets and 1 1/2 c. sliced mushrooms, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Prepare pastry shells according to package directions. Meanwhile, in skillet over medium-high heat, in 1 tablespoon hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside.
Repeat with remaining chicken.
Reduce heat to medium.
Cook broccoli and mushrooms until tender and liquid is evaporated, stirring 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
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