The recipe yield is:
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.
Main Dish; Poultry