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Swanson® Chicken Broccoli Dijon

This flavorful entree features sauteed chicken and colorful broccoli served over egg noodles with a creamy sauce made with Swanson® Chicken Stock, Dijon-style mustard, garlic powder and milk.

Campbell's Kitchen DECEMBER 2008

  • Yield: 4 servings

Ingredients

  • Vegetable cooking spray
  • 4 skinless, boneless chicken breasts halves
  • 2 cups Swanson® Chicken Stock
  • 2 cloves garlic or tsp. garlic powder
  • 2 cups fresh or thawed frozen broccoli flowerets
  • 1/4 cup all-purpose flour
  • 1/2 cup milk
  • 3 tablespoons Dijon-style mustard
  • 1/4 teaspoon ground black pepper
  • 4 cups hot cooked medium egg noodles

Preparation

Spray a 10-inch skillet with the 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 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 and keep warm.

Stir the flour, milk, mustard and black pepper in a small bowl until smooth. Gradually stir the flour mixture into the skillet. Increase the heat to medium-high. Cook and stir until the mixture boils and thickens. Serve with the chicken and noodles.

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