Chicken Veggie Saute Recipe

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

Read Reviews
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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL 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 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.
Originally published as Chicken Veggie Saute in Country Woman January/February 2000, p35

Nutritional Facts

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

  • 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
  1. In a large skillet, cook chicken in oil for 5 minutes on each side or a 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

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Kris Countryman User ID: 1858674 83567
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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