1 tbsp vegetable oil
1 lb boneless, skinless chicken breasts
1 1/4 cups water
1 cup milk
1 tbsp Dijonnaise Creamy Mustard
1 pkg (1.8 oz) leek soup mix
1 pkg (10 oz) frozen broccoli florets, thawed (2 cups)
1 cup (4 oz) shredded Cheddar or Swiss cheese
Hot cooked rice

Heat oil in large skillet over medium-high heat. Add chicken and brown on both sides, about 5 minutes; remove chicken.

Stir in water, milk, creamy mustard and recipe mix; stirring constantly, bring to a boil. Add chicken and broccoli; reduce heat, cover and simmer 8 minutes.

Spoon rice onto platter; top with chicken and keep warm.

Add cheese to sauce in skillet; cook stirring until cheese melts. Spoon about 1 cup sauce over chicken; serve with remaining sauce.