 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
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
