4 Chicken breast halves,

-skinned and boned 2 T Butter

1 cn VEG-ALL Mixed Vegetables

-(16 oz) 1 cn Chicken broth (12 oz)

1/2 c Light cream

1/4 c Flour

1 T Dijon mustard

1 1/2 c Cooked noodles

1/8 t White pepper

1. Melt butter in skillet; cook chicken about 20 minutes, or until tender.

Remove from pan. 2. Drain VEG-ALL and add liquid to pan juices with chicken broth.

3. Combine light cream and flour; add to liquid in pan. Cook and stir until

thickened; stir in mustard. 4. Heat vegetables and cooked noodles in a little of the sauce.

5. Heat chicken in remaining sauce and serve over vegetable mixture.