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Chicken & Mushrooms Dijon

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Submitted by jennifer p

Another succulent chicken dish made with broccoli florets and mushrooms in a creamy, rich soup base.

Ingredients

2 3E+1
TABLESPOONS ML BUTTER
or margarine
4 4
EACH EACH CHICKEN BREASTS
skinless and boneless, halves
1 ½ 355
CUP ML BROCCOLI FLORETS
flowerets
1 ½ 355
CUP ML MUSHROOMS
sliced
1 1
¼ 59
CUP ML MILK
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 217 40% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 89mg 30%
Sodium 207mg 9%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 58g
Vitamin A 21% Vitamin C 43%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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