Chicken And Vegetable Dijon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken | 1 | Servings | |
INGREDIENTS
| 4 | Chicken Breast, bone/skinles | |
| 1 1/2 | c | Broccoli flowerets |
| 1 1/2 | c | Mushrooms, sliced |
| 1 | Green pepper, sliced | |
| 1 | Red pepper, sliced | |
| 1 | Onion, sliced | |
| 1 | Broccoli soup | |
| 1 | Cream of chicken soup | |
| 1/2 | c | Milk |
| 2 | T | Dijon mustard |
| 2 | T | Margarine |
INSTRUCTIONS
In skillet in 1 tbsp margarine, cook chicken 10 minutes, or until browned. Remove from pan. In 1 tbsp margarine cook veggies until tender. Stir often. Stir in soups, milk, and mustard. Bring to boil. Return chicken. Simmer until ready to eat. Serve over pasta. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 666
Calories From Fat: 398
Total Fat: 44.8g
Cholesterol: 34.2mg
Sodium: 2854.8mg
Potassium: 1151.2mg
Carbohydrates: 51.5g
Fiber: 6.5g
Sugar: 19.4g
Protein: 18.8g