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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a simple recipe for chicken. The recipe comes from a lable on a can of Butterball low sodium Chicken broth. Ingredients:
1 (14 1/2 ounce) can chicken broth |
1 1/2 tablespoons cornstarch |
1 1/2 tablespoons prepared mustard |
2 teaspoons dried dill weed |
2 tablespoons butter |
1 lb boneless skinless chicken breast, cut into bite size pieces |
1 cup diced onion |
4 cups hot cooked wide egg noodles |
Directions:
1. In a bowl, combine chicken broth, cornstarch,mustard and dill weed; mix well and set aside.
2. Heat butter in large skillet; saute chicken and onion until lightly browned.
3. Slowly add chicken broth to chicken, stirring constantly over medium heat, bring mixture to a boil;Reduce heat and cook until slightly thickned.
4. Pour chicken mixture over hot cooked noodles and toss, serve.
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