Swanson® Chicken Broccoli Dijon
This flavorful entrée features sautéed chicken and colorful broccoli served over egg noodles with a creamy sauce made with Swanson® Chicken Stock, Dijon-style mustard, garlic powder and milk.
Ingredients
1.25 pounds skinless, boneless chicken breast halves halves
2 cups Swanson® Chicken Stock
2 cloves garlic
2 cups broccoli florets, fresh or thawed frozen
0.25 cup all-purpose flour
0.5 cup milk
3 tablespoons Dijon-style mustard
0.25 teaspoon black pepper
4 cups hot medium cooked egg noodles
2 cups Swanson® Chicken Stock
2 cloves garlic
2 cups broccoli florets, fresh or thawed frozen
0.25 cup all-purpose flour
0.5 cup milk
3 tablespoons Dijon-style mustard
0.25 teaspoon black pepper
4 cups hot medium cooked egg noodles
Instructions
Spray a 10-inch skillet with cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
Add the stock, garlic and broccoli. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Remove the chicken and set aside.
Mix the flour, milk, mustard and pepper. Gradually add to stock mixture. Increase heat to medium-high and cook and stir until mixture boils and thickens. Serve with chicken and noodles.
Add the stock, garlic and broccoli. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Remove the chicken and set aside.
Mix the flour, milk, mustard and pepper. Gradually add to stock mixture. Increase heat to medium-high and cook and stir until mixture boils and thickens. Serve with chicken and noodles.
Swanson® Chicken Broccoli Dijon
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This flavorful entrée features sautéed chicken and colorful broccoli served over egg noodles with a creamy sauce made with Swanson® Chicken Stock, Dijon-style mustard, garlic powder and milk.
Instructions
Spray a 10-inch skillet with cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Add the stock, garlic and broccoli. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Remove the chicken and set aside.Mix the flour, milk, mustard and pepper. Gradually add to stock mixture. Increase heat to medium-high and cook and stir until mixture boils and thickens. Serve with chicken and noodles.
Ingredients
1.25 pounds skinless, boneless chicken breast halves halves2 cups Swanson® Chicken Stock2 cloves garlic2 cups broccoli florets, fresh or thawed frozen0.25 cup all-purpose flour0.5 cup milk3 tablespoons Dijon-style mustard0.25 teaspoon black pepper4 cups hot medium cooked egg noodles
