Dijon Chicken and Mushrooms
4 bonelss, skinless chicken breasts
salt and pepper
2 TBSP butter
8 White button mushrooms, finely chopped
1 can (10oz) condensed fat-free cream of mushroom soup
½ cup canned chicken broth
¼ cup Dijon mustard
2 TBSP deli-style brown mustard
1 tomato, diced
¼ cup frozen cut corn kernels, thawed
¼ cup chopped fresh chives
Sprinkle chicken with salt and pepper. Melt butter in a large heavy skillet over medium-high heat. Add chicken and cook until just brown, about 4 minutes per side. Transfer chicken to plate.
Add mushrooms to the same skillet and sauté until tender, about 3 minutes. Whisk in soup, broth, and mustards. Bring sauce to a simmer.
Return chicken to skillet and submerge into sauce completely. Reduce heat to medium-low. Cover and cook until soup bubbles thickly and chicken is cooked through, about 10 minutes.
Transfer chicken to plates and spoon sauce over the top. Sprinkle with tomato, corn, and chives. Serve hot.