Creamy Mushroom and Vegetable Mustard Chicken
Recipe: #21195
October 03, 2015
Categories: Chicken, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Boneless Pieces, Chicken Dinner, more
"Just love these style of dishes especially when they don't use tinned/canned soups. Since making this I made some major changes to make it a more substantial all in one main. The 3 cups of vegies I used was a mix of 1/2 a zucchini diced, broccoli, cauliflower florets and 1/2 a large carrot diced."
Ingredients
Nutritional
- Serving Size: 1 (377.6 g)
- Calories 344.2
- Total Fat - 12.7 g
- Saturated Fat - 4.9 g
- Cholesterol - 329.6 mg
- Sodium - 605.3 mg
- Total Carbohydrate - 21.8 g
- Dietary Fiber - 4.8 g
- Sugars - 5.2 g
- Protein - 34.9 g
- Calcium - 193.4 mg
- Iron - 4.9 mg
- Vitamin C - 15.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat 2 teaspoons olive oil in a non-stick frying pan over medium-high heat and cook onion and garlic in the pan, stirring often for 3 to 4 minutes or until softened and then add the bacon and chicken and cook for 5 minutes or until lightly browned.
Step 2
Reduce heat to medium and stir through the mustard and then add the mushrooms and mixed vegetables and cook stirring for 5 minutes or until vegetables have softened.
Step 3
Add the evaporated milk and bring gently to the boil, stirring often.
Step 4
Reduce heat to medium-low and simmer for 10 to 15 minutes or until sauce has reduced and thickened slightly.
Step 5
Serve with cooked pasta or rice and garnish with chopped fresh parsley if desired.
Tips
No special items needed.