Directions:
- In a skillet over medium-high heat, brown chicken on all sides in oil.
- Cover and cook over medium-low heat 10 min.
- Or until no longer pink.
- Remove and keep warm.
- In pan drippings, saute vegetables 5 min.
- Stir in soup, milk, mustard, and pepper; bring to a boil.
- Return chicken to pan.
- Heat over low heat, stirring occasionally, 5 min.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 309.67 Kcal (1297 kJ) | ||
| Calories from fat | 100.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.11g | 17% | |
|---|---|---|---|
| Cholesterol | 140.24mg | 47% | |
| Sodium | 885.05mg | 37% | |
| Potassium | 885.57mg | 19% | |
| Total Carbs | 5.56g | 2% | |
| Sugars | 2.71g | 11% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 49.51g | 99% | |
| Vitamin C | 21.6mg | 36% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 53.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 94.77 Kcal (397 kJ) | ||
| Calories from fat | 30.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.4g | 17% | |
|---|---|---|---|
| Cholesterol | 42.92mg | 47% | |
| Sodium | 270.84mg | 37% | |
| Potassium | 271mg | 19% | |
| Total Carbs | 1.7g | 2% | |
| Sugars | 0.83g | 11% | |
| Dietary Fiber | 0.49g | 6% | |
| Protein | 15.15g | 99% | |
| Vitamin C | 6.6mg | 36% | |
| Iron | 0.1mg | 3% | |
| Calcium | 16.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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