Chicken Broccoli Vegetable Saute Recipe




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Chicken; Poultry; Vegetable


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Chicken Broccoli Vegetable Saute Recipe


 

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“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century

 

“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.

 

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Chicken Broccoli Vegetable Saute

 

Ingredients

2 tbsp margarine, divided
4 skinless, boneless chicken breast h, alves (about 1 lb
1 cup cut-up broccoli
1/2 cup thinly diced carrots
1 cup sliced mushrooms
10 1/4 oz campbell's cream of broccoli soup
1/3 cup milk
1/8 tsp pepper



 

Preparation

In skillet over medium heat, in 1 tablespoon hot margarine, cook
chicken for 10 minutes or until browned on both sides. Remove
chicken, keep warm.

In same skillet, in remaining margarine, cook broccoli, carrots and
mushrooms for 5 minutes, stirring often. Stir in soup, milk and
pepper.

Heat to boiling.

Return chicken to skillet. Reduce heat to low, simmer for 5 minutes
or until chicken is fork tender. Garnish with lemon slices.

Makes 4 servings.

Posted by Stephen Ceideburg.

 

 

Servings: 4