Chicken Breasts With Savory Mustard Herb Sauce
|Olive oil/Vegetable oil||2 Tablespoon, divided|
|Boneless skinless chicken breast halves||1 Pound|
|Zucchini||1 Medium, sliced|
|Sliced mushrooms||1 1⁄2 Cup (24 tbs) (Fresh / Drained, Canned)|
|Savory herb with garlic soup mix/Golden onion soup mix||1 1⁄4 Ounce (1 Envelope Lipton Recipe Secrets)|
|Water||3⁄4 Cup (12 tbs)|
|Prepared mustard||2 Teaspoon (Dijon Style / Country Dijon Style / Brown)|
In 12-inch skillet, heat 1 tablespoon oil over medium-high heat and cook chicken 5 minutes or until almost done, turning once; remove and keep warm.
In same skillet, heat remaining 1 tablespoon oil over medium heat and cook zucchini and mushrooms, stirring frequently, 3 minutes.
Return chicken to skillet; stir in savory herb with garlic soup mix blended with water and mustard.
Bring to a boil over high heat.
Reduce heat to low and simmer covered 5 minutes or until chicken is done.