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Chicken Veggie Saute

 Chicken Veggie Saute
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Chicken Veggie Saute (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.