Dijon Chicken and Mushrooms

3 tablespoons butter or margarine

2 cups sliced fresh mushrooms (could substitute for squash or zucchini) or omit

boneless skinless chicken breast one per person

1 10.75 oz can condensed cream of chicken soup

1/4 cup dry white wine

1/4 cup water

2 tablespoons Dijon style mustard

1/2 teaspoon dried thyme or tarragon

2 cups hot cooked pasta(I used no yolks egg noodles)

1 In a large skillet melt 1 tablespoon of the butter over med-high heat. Add mushrooms;cook

for 3 to 4 mins or until tender. Remove mushrooms from skillet. In the same skillet melt the remaining 2 tablespoons butter. Add chicken; cook for 8 to 10 mins or until chicken is no longer pink, turning once. 2 Meanwhile, in a small bowl stir together soup, wine, water, mustard, and thyme. 3 Return mushrooms to skillet; add soup mixture. Bring to boiling; reduce heat. Simmer uncovered for 2 minutes. Serve chicken mixture over hot cooked pasta.