Chicken & Mushrooms Dijon
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
margarine
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 1 ½ | cups |
broccoli florets
|
|
| 1 ½ | cups |
mushrooms
sliced |
|
| 1 | can |
soup, cream of broccoli
|
*
|
| ¼ | cup |
milk
|
|
| 2 | tablespoons |
dijon mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
margarine
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 355 | ml |
broccoli florets
|
|
| 355 | ml |
mushrooms
sliced |
|
| 1 | can |
soup, cream of broccoli
|
*
|
| 59 | ml |
milk
|
|
| 3E+1 | ml |
dijon mustard
|
|
Directions
In skillet, in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned.
Remove.
In remaining 1 tablespoon hot margarine, cook broccoli and mushrooms until tender and liquid is evaporated, stirring often.
Stir in soup, milk and mustard.
Heat to boiling.
Return chicken to skillet.
Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring occasionally.
Serve with noodles.
