2 T Margarine 4 Skinless, boneless chicken -breast halves 1 1/2 c Broccoli flowerets 1 1/2 c Sliced mushrooms 1 cn Campbell's NEW Cream of -Chicken & Broccoli Soup 1/4 c Milk 2 T Dijon-style mustard 1. In skillet, in 1 TABLESPOON hot margarine, cook chicken 10 minutes or until browned. Remove. 2. In remaining 1 TABLESPOON hot margarine, cook broccoli and mushrooms until tender and liquid is evaporated, stirring often. 3. Stir in soup, milk and mustard. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring occasionally. Serve with noodles.
Learn how to make the most amazingly delicious Mushroom Dijon Chicken with Roasted Brussel Sprouts on the side. This recipe ticks all the boxes with it being easy to make, cheap, healthy, and most importantly - extremely tasty. The chicken is melt in your mouth tender, the sauce is deliciously rich and full of flavor and I can guarantee, once you make this once, you’ll definitely make it again. Please enjoy!
Ingredients -
2 Tbsp - Olive Oil, Split 2.2lb - Chicken Thigh, Bone Out 2 Cups Chicken Broth or 1 package of Goya Chicken Bouillon Powder 2 1/2 Tbsp (60g) - Dijon Mustard 1 Tbsp All Purpose Flour 1 Package of Baby Bella Mushrooms Seasoning to Taste (Garlic Powder, Salt, and Pepper) Garnish with Green Onion 2 bags of Brussel Sprouts
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I'm always down for easy weeknight dinners but one things for sure, I'm never skipping out on flavor! This creamy dijon chicken and mushrooms dish will convert any mustard or mushroom skeptic and for all the lovers of mushrooms (and mustard), this becomes an instant treat wrapped in one dish!
For the complete recipe, visit seasonedtotasteblog.com!
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Recipe Dijon Chicken Mushroom Stroganoff
Recipe - Dijon Chicken Mushroom Stroganoff
INGREDIENTS:
●1 cup fat-free chicken broth or 1 cup vegetable broth
●1 cup water
●1/2 cup chopped onion
●2 tablespoons Dijon mustard
●1 teaspoon dried thyme
●1/4 teaspoon salt
●1/8 teaspoon black pepper
●2 cloves garlic , minced
●8 ounces fresh cremini mushrooms , cut in quarters
●1 lb boneless skinless chicken breast
●1/2 cup low-fat sour cream
●6 ounces egg noodles, cooked