Chicken Veggie Saute
"A simple, quick, and flavorful meal using ingredients I
usually keep on hand, from my Best of Country Cooking Cookbook collection."
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves
- 1 tablespoon vegetable oil
- 1⁄2 cup sliced carrot
- 1 cup broccoli floret
- 1 cup sliced fresh mushrooms
- 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
- 1 (10 3/4 ounce) can cream of mushroom soup
- 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 10 minutes or until juices run clear.
- Remove and keep warm.
- In the drippings, saute carrots for 2 minutes. Add broccoli; saute for 2 minutes. Add mushrooms; saute for 1 minute or until vegetables are crisp-tender.
- Combine the soup, milk, mustard and pepper. Stir into skillet.
- Bring just to a boil.
- Return chicken to pan. Reduce heat; cover and simmer for 10 minutes or until heated through.
- Serve over noodles.
- Yield: 4 servings.
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RECIPE SUBMITTED BY
SweetDivaMJ
Orange Park, Florida
Christian. Mother. Daughter. Runner. Friend. A chef and a baker when so inspired. Healthy and clean eating most days, but not always. We're only human, after all..... ;)
