Chicken Broccoli Vegetable Saute
Browned chicken breasts simmered with broccoli, carrots, and mushrooms in a creamy broccoli soup sauce. A one-skillet dinner with just 5 minutes of prep and 30 minutes total.
YIELD
4 servingsPREP
5 minCOOK
25 minREADY
30 minFive minutes of prep. One skillet. Thirty minutes start to finish. This is the weeknight dinner that asks almost nothing of you and still delivers.
Chicken breasts get browned until golden, then broccoli, carrots, and mushrooms get a quick sauté in the same pan.
Cream of broccoli soup mixed with milk becomes the sauce, and everything simmers together until the chicken is fork-tender and the vegetables are cooked through.
A squeeze of lemon at the end brightens the whole thing up. Serve it over rice or with a chunk of bread to soak up that creamy sauce.
Pro Tips
- Brown the chicken fully on both sides before removing it. That golden crust adds flavour to the entire dish through the fond left in the pan.
- Slice the carrots thin so they cook at the same rate as the broccoli and mushrooms.
- Don’t skip the lemon garnish. The acidity cuts through the richness of the cream sauce and wakes everything up.
Ingredients
Directions
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.
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