4 boneless, skinless chicken breasts
salt and pepper
2 tbs butter
8 white button mushrooms, finely chopped
1 can condensed cream of mushroom soup
1/2 cup canned chicken broth
1/4 cup dijon mustard
2 tbs deli style brown mustard
1 tomato, diced
1/4 cup frozen cut corn kernels, thawed
1/4 cup chopped fresh chives
1. 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 mintues per side. transfer chicken to plate.
2. Add mushrooms to the same skillet and saute until tender, about 3 minutes. Whisk in soup, broth and mustards. Bring sauce to a simmer.
3. 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 mintues.
4. Transfer chicken to plates and spooon sauce ove rthe top. Sprinkle with tomato, corn and chives. Serve hot.