For remoulade: heat mustard, garlic, parsley, lemonade, and hot sauce on med heat. Add condensed milk slowly. Stir constantly. If mixture begins to bubble, turn heat down to low. Add salt and pepper to taste.

For veggies: I like to use olive oil in an iron skillet and stir fry the onion and mushrooms together. Cook until onions are getting clear and mushrooms are very brown.

I like to steam my brussel sprouts, but you can roast them, too.

Heat up your pre-cooked chicken breasts and put on a plate. Spread the cooked veggies and remoulade over the chicken.

Voila. C'est fini.