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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Why serve plain chicken breast when you can stir together this satisfying veggie and chicken saute in a matter of minutes.Joyce Hiebert, Steinbach, Manitoba Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
1 tablespoon canola oil |
1 cup sliced fresh mushrooms |
1/2 cup sliced carrots |
1 cup fresh broccoli florets |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/3 cup milk |
1 tablespoon dijon mustard |
1/8 teaspoon pepper |
hot cooked noodles |
Directions:
1. In a large skillet, cook chicken in oil for 5 minutes on each side or a meat thermometer reads 170°. Remove and keep warm. In the drippings, saute the mushrooms, carrots and broccoli for 4-6 minutes or until vegetables are crisp-tender, stirring occasionally.
2. In a small bowl, combine the soup, milk, mustard and pepper. Stir into skillet. Bring to a boil. Return chicken to pan. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with noodles. Yield: 4 servings.
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