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Chicken Veggie Saute Recipe
Chicken Veggie Saute Recipe photo by Taste of Home

Chicken Veggie Saute Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Chicken Veggie Saute in Country Woman January/February 2000, p35

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.

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

Reviews for Chicken Veggie Saute(1)

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MY REVIEW
Reviewed Sep. 17, 2012

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.

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