Chicken Broccoli Vegetable Saute
Yield
4 servingsPrep
5 minCook
25 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
margarine
divided |
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | cup |
broccoli florets
cut up |
|
| ½ | cup |
carrots
thinly diced |
|
| 1 | cup |
mushrooms
sliced |
|
| 10 ¼ | ounces |
soup, cream of broccoli
|
*
|
| ⅓ | cup |
milk
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
margarine
divided |
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 237 | ml |
broccoli florets
cut up |
|
| 118 | ml |
carrots
thinly diced |
|
| 237 | ml |
mushrooms
sliced |
|
| 296.2 | ml/g |
soup, cream of broccoli
|
*
|
| 79 | ml |
milk
|
|
| 0.6 | 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.
