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Ingredientes
- 2 Tbsp. margarine or butter
- 4 chicken breast halves (can either leave as full-size or cut into bite-size chunks--I prefer bite-size)
- 1 1/2 C. broccoli flowerlets
- 1 1/2 C. sliced mushrooms (canned works!)
- 1 can Cream of Broccoli soup
- 1/4 C. milk
- 2 Tbsp Dijon mustard
- Seasoning (salt, black pepper, cayenne pepper are mine) to taste
- 1 package egg noodles (or starch of choice--I prefer the noodles, but have also used rice
- (Optional)--Minced garlic to taste
- (Optional)--Salt/black pepper/cayenne pepper to taste
- (Optional)--Full strength stone-ground mustard to taste
Direcciones
- In skillet, in 1 Tbsp. hot margarine/butter, cook chicken 10 minutes or until browned on all sides. Season to taste (salt, pepper). Remove from skillet.
- In remaining 1 Tbsp. hot margarine/butter, cook broccoli and mushrooms until tender and liquid is evaporated, stirring often (I add minced garlic to my mushrooms for flavor).
- Add soup, milk, and Dijon mustard to the skillet (I also add cayenne pepper and about a Tbsp. of stone-ground mustard for flavor). Stir well and heat to boiling.
- Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring occasionally.
- Serve over cooked noodles (or rice).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 4 servings | |
| Calories 215 | |
| Calories from Fat 116 | 54% |
| Total Fat 13.03g | 16% |
| Saturated Fat 3.25g | 13% |
| Trans Fat 1.09g | |
| Cholesterol 28mg | 9% |
| Sodium 884mg | 37% |
| Potassium 191mg | 5% |
| Total Carbs 13.23g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.1g | 3% |
| Protein 10.74g | 17% |
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