Melt butter in skillet; cook chicken about 20 minutes, or until tender. Remove from pan.
Drain VEG-ALL and add liquid to pan juices with chicken broth.
Combine light cream and flour; add to liquid in pan. Cook and stir until thickened; stir in mustard.
Heat vegetables and cooked noodles in a little of the sauce. Heat chicken in remaining sauce and serve over vegetable mixture.
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