It takes just 35 minutes to make this flavorful entrée featuring sautéed chicken, colorful broccoli and egg noodles in a creamy mustard-flavored sauce.
cost per recipe: $12.13
The price is determined by the national average.
pounds skinless, boneless chicken breast halves
cups Swanson® Chicken Broth or Swanson® Chicken Stock
cloves garlic, minced or 1/2 teaspoon garlic powder
cups fresh or thawed frozen broccoliflorets
cup all-purpose flour
tablespoons Dijon-style mustard
teaspoon ground black pepper
cups (about 1/2 of a 12-ounce package) medium cooked egg noodles, cooked and drained
Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until well browned on both sides.
Add the broth, garlic and broccoli to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the chicken from the skillet, cover and keep warm.
Stir the flour, milk, mustard and black pepper in a small bowl until the mixture is smooth. Add the flour mixture to the skillet. Cook and stir until the mixture boils and thickens. Serve the sauce with the chicken and noodles.