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
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 ...
Directions
Print
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 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
Chicken, Seasoned Rice & Vegetable ...
It takes just 5 minutes to put this casser...
Slow Cooked Chicken Tacos
Place chicken breasts and just 3 ingredien...
Creamy Chicken Marsala
Our rich-tasting version of a traditional ...
Creamy Chili Chicken Pasta
This creamy chili chicken pasta recipe is ...