Chicken Veggie Saute Recipe

Chicken Veggie Saute Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 259
  • Fat:
  • 12 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 72 mg
  • Sodium:
  • 802 mg
  • Carbohydrate:
  • 10 g
  • Fiber:
  • 2 g
  • Protein:
  • 27 g



 

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Chicken Veggie Saute

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SERVINGS: 4

CATEGORY: Main Dish

METHOD: Stovetop - One-Dish

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon canola oil
  • 1 cup sliced fresh mushrooms
  • 1/2 cup sliced carrots
  • 1 cup fresh broccoli florets
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/3 cup milk
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon pepper
  • Hot cooked noodles

Directions:

In a large skillet, cook chicken in oil for 5 minutes on each side or a meat thermometer reads 170°. Remove and keep warm. In the drippings, saute the mushrooms, carrots and broccoli for 4-6 minutes or until vegetables are crisp-tender, stirring occasionally.
    In a small bowl, combine the soup, milk, mustard and pepper. Stir into skillet. Bring to a boil. Return chicken to pan. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with noodles. Yield: 4 servings.

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