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MUSTARD SAUCE CHICKEN & VEGETABLES

Prep time: 5 minutes
Cook time: 8 minutes

12 oz. skinless, boneless chicken breast halves, cut into bite-size strips
1 Tbsp. oil
2 Tbsp. flour
4 tsp. Dijon mustard
1/2 tsp. instant chicken bouillon granules
1 cup milk
1 can (15 oz.) S&W Mixed Vegetables, drained

1. Cook chicken in hot oil in large skillet 3 minutes or until chicken is no longer pink. Stir in flour, mustard and bouillon granules; add milk. Cook and stir until thickened and bubbly.
2. Stir in vegetables; heat through. Serve over noodles, if desired.

4 servings