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Chicken Veggie Saute Recipe

Chicken Veggie Saute Recipe photo by Taste of Home

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Why serve plain chicken breast when you can stir together this satisfying veggie and chicken saute in a matter of minutes.—Joyce Hiebert, Steinbach, Manitoba

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Chicken Veggie Saute Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

5 25 30

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.

Nutritional Facts 1 serving (1 cup) equals 259 calories, 12 g fat (3 g saturated fat), 72 mg cholesterol, 802 mg sodium, 10 g carbohydrate, 2 g fiber, 27 g protein.

Originally published as Chicken Veggie Saute in Country Woman January/February 2000, p35

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Chicken Veggie Saute

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(1-1) of 1 reviews

Reviewed on Sep. 17, 2012 by Kris Countryman

This is a very nice and easy recipe. I didn't have raw carrots on hand so I substituted a yellow summer squash. I also used canned mushrooms but probably fresh would have been better.