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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Very light and spicy chicken dish. Quick and easy for the middle of the week or a romantic dinner for two. I serve it with a nice garlic rice pilaf. Ingredients:
1/4 cup reduced-sodium chicken broth |
1/2 tablespoon light soy sauce |
2 shallots or 1 small red onion |
2 cups broccoli florets, & stems |
1/2 cup sliced mushrooms |
2 garlic cloves, minced |
1/2 tablespoon olive oil |
1/2 lb boneless skinless chicken breast, cut into thin strips |
2 tablespoons dijon mustard |
2 tablespoons water |
1 pinch crushed red pepper flakes |
Directions:
1. Heat oil in a medium to large skillet with a pinch of red pepper flakes on medium-high heat.
2. Mix chicken broth and soy sauce; set aside.
3. Saute the shalots until translucent.
4. Add broccoli, mushrooms, garlic and water, cover and steam 4-6 minutes.
5. Remove from skillet; cover to keep warm.
6. Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through.
7. Add broth mixture; mix well and bring to boil.
8. Reduce heat to medium-low and stir in mustard until well blended.
9. Return broccoli mixture to skillet; mix lightly.
10. Cook until heated through, stirring occasionally.
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