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.
cost per recipe: $12.68
The price is determined by the national average.
as needed vegetable cooking spray
pounds skinless, boneless chicken breast halves halves
cups Swanson® Chicken Stock
cups broccoli florets, fresh or thawed frozen
cup all-purpose flour
tablespoons Dijon-style mustard
teaspoon black pepper
cups hot medium cooked egg noodles
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.