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Chicken Broccoli Vegetable Saute

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YIELD

4 servings

PREP

5 min

COOK

25 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML MARGARINE
divided
1 237
CUP ML BROCCOLI FLORETS
cut up
½ 118
CUP ML CARROTS
thinly diced
1 237
CUP ML MUSHROOMS
sliced
10 ¼ 296.2
OUNCES ML/G SOUP, CREAM OF BROCCOLI *
79
CUP ML MILK
0.6
TEASPOON ML BLACK PEPPER

Directions

In skillet over medium heat, in 1 tablespoon hot margarine, cook chicken for 10 minutes or until browned on both sides.

Remove chicken, keep warm.

In same skillet, in remaining margarine, cook broccoli, carrots and mushrooms for 5 minutes, stirring often.

Stir in soup, milk and pepper.

Heat to boiling.

Return chicken to skillet.

Reduce heat to low, simmer for 5 minutes or until chicken is fork tender.

Garnish with lemon slices.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 216 39% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 164mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 57g
Vitamin A 71% Vitamin C 30%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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