A creamy sauce lightly flavored with Dijon mustard binds tender boneless chicken and steamed broccoli florets.
Cooking spray(Pam will do)
6 five-ounce chickent breasts, cut into pieces
2 cups broccoli florets, fresh or frozen
1 can low-fat cream of mushroom soup
1cup skim milk
2 tbsp Dijon mustard
1/2 cup grated sharp cheddar cheese
1: Coat a large frying pan with cooking spray and sauté the chicken until they are thoroughly cooked and lightly browned on both sides
2: Microwave or steam the broccoli. Drain and add to the chicken.
3: In a bowl, thoroughly mix the mushroom soup, skim milk, mustard and cheese, so the soup is no longer lumpy.
4: Add soup mixture to the chicken, bring to a boil, and simmer 5 to 10 minutes.
1 serving = 1 cup
Total Fat: 6.4