🫙 From the Spice Rack
Chicken Broccoli Vegetable Saute
2 tb Margarine, divided 4 Skinless, boneless chicken -breast halves (about 1 lb) 1 c Cut-up broccoli 1/2 c Thinly diced carrots 1 c Sliced mushrooms 10 1/4 oz Campbell's Cream of
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Ingredients6 items
Ingredients
- 2tbsp margarine, divided
- 4skinless, boneless chicken
- 1/2cup thinly diced carrots
- 1cup sliced mushrooms
- 101/4 oz campbell's cream of
- 1/8tsp pepper
Directions
- 1
2 tb Margarine, divided 4 Skinless, boneless chicken -breast halves (about 1 lb) 1 c Cut-up broccoli 1/2 c Thinly diced carrots 1 c Sliced m
- 2
Remove chicken, keep warm
- 3
In same skillet, in remaining margarine, cook broccoli, carrots and mushrooms for 5 minutes, stirring often
- 4
Stir in soup, milk and pepper
- 5
Heat to boiling
- 6
Return chicken to skillet
- 7
Reduce heat to low, simmer for 5 minutes or until chicken is fork tender
- 8
Garnish with lemon slices