bcmom's kitchen

bcmom's kitchen

Tuesday, February 9, 2016

Chicken, Potatoes, and Broccoli in Creamy Mustard Sauce

I've been making this occasionally for several years. It's easy, creamy, and flavorful, and cooks in one skillet.  That makes it pretty much perfect in my book.

Chicken, Potatoes, and Broccoli in Creamy Mustard Sauce
adapted from American Heart Association One Dish Meals

  • 1 T olive oil
  • 1/2 a medium onion, diced
  • 1 lb. boneless skinless chicken breast, cut into strips
  • 4 medium red potatoes, unpeeled and quartered
  • 1 cup chicken broth
  •  16-oz. package frozen chopped broccoli
  • 1 can cream of chicken soup
  • 2 T Dijon mustard
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  1. Heat oil in large deep skillet over medium high heat.  Add onion and cook for a couple minutes before adding chicken.  Cook chicken for 5 to 6 minutes, until browned, stirring occasionally.
  2. Stir in potatoes and broth.  Bring to a boil; reduce heat and simmer, covered, for 10 to 15 minutes or until potatoes are tender when pierced.
  3. Stir in the broccoli.  Simmer, covered for 5 minutes or until broccoli is tender crisp.
  4. Stir in remaining ingredients and cook until mixture is warmed through and bubbly, 3 to 4 minutes, stirring occasionally.
Serves 4 

I don't always have red potatoes, so I just use ordinary Russets which I usually peel.  I also sometimes use a spicy mustard instead of the Dijon.  Either way, it turns out really good.

Of course, since it was a recipe from an American Heart Association cookbook, the original recipe called for low sodium chicken broth and reduced-fat, reduced-sodium cream of chicken soup.  I don't buy those and am not convinced they're any 'healthier' than the regular kind, so I don't use them.  Feel free to substitute the kind you usually use.

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