1/2 c reduced-sodium chicken broth
1 Tbsp light soy sauce
4 c broccoli florets
1 garlic clove, minced
1 Tbsp olive oil
1 lb boneless skinless chicken breast, cut into thin strips
2 Tbsp Dijon mustard
Directions:
- Mix chicken broth and soy sauce; set aside.
- Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until crisp-tender.
- Remove from skillet; cover to keep warm.
- Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through.
- Add broth mixture; mix well.
- Bring to boil.
- Reduce heat to medium-low.
- Stir in mustard until well blended.
- Return broccoli mixture to skillet; mix lightly.
- Cook until heated through, stirring occasionally.
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