Chicken And Broccoli Noodles Dijon Food

CHICKEN AND BROCCOLI DIJON

Steps:

• 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; 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. Add mustard; mix well. Return broccoli mixture to skillet; mix lightly. Cook until heated through, stirring occasionally.

CHICKEN AND BROCCOLI NOODLES DIJON

Steps:

• In a large pot, cook noodles as directed, adding broccoli to water during last 4 minutes of cook time.
• Drain noodles and broccoli.
• Coat large skillet with cooking spray.
• Over med-high heat, cook and stir chicken 5 minutes or until browned.
• In a small bowl, combine water, mustard, flour, lemon juice and bouillon; mix well.
• Add to skillet; cook and stir until thick and bubbly.
• Stir in sour cream, noodles and broccoli; heat through, do not boil!

DIJON-BAKED CHICKEN WITH RICE AND BROCCOLI

Steps:

• The night before: Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan. Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce, and hot chili sauce. Stir. Pour evenly over chicken. Flip the chicken around with a fork until each piece is well coated. End by making sure the rough side of the thigh is down. Cover with plastic wrap and refrigerate overnight.
• The next day: Preheat oven to 350 degrees F.
• Combine rice and water in a larger oven-safe pot. Stir. Cover and place in preheated oven.
• Turn chicken over with a fork. Place in preheated oven, beside rice. Set timer for 50 minutes. About halfway through the cooking time for chicken, I like to flip the chicken over again. When the timer rings for chicken, turn off heat but leave it in the oven.
• Rinse broccoli in colander. Place in a microwave-safe pot or casserole dish with lid. Cover, then microwave at high for 5 minutes. When timer rings, add seasoning mix to broccoli.

CREAMY CHICKEN AND NOODLES

Steps:

• Heat the butter and EVOO in a large, deep skillet over medium to medium-high heat. Lightly brown the mushrooms, 10 to 12 minutes. Stir in the thyme, leeks, carrots and celery, and sprinkle with salt and pepper. Cook, partially covered, until the vegetables soften, 10 minutes. Sprinkle in the flour and stir 1 minute, and then pour in the wine, letting it absorb. Add the stock and bring to a bubble. Stir in the cream, season with a little nutmeg and let the sauce thicken a bit. Add the chicken and cook to heat through.
• Bring a pot of salted water to a boil and cook the noodles to al dente. Stir the Dijon mustard into the creamy chicken, and then combine the sauce with the noodles and chopped herbs.

BROCCOLI CHICKEN DIJON (SOUTH BEACH DIET)

Steps:

• 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.

DIJON-DILL CHICKEN AND NOODLES

Steps:

• In 12-inch nonstick skillet, cook chicken and onion over medium-high heat, stirring constantly, until onion is tender and chicken just begins to brown.
• Stir in soup, mustard and dill weed. Heat to boiling. Stir in noodles; return to boiling. Reduce heat to medium; cover and cook 6 minutes, stirring occasionally.
• Add broccoli; cook uncovered 3 to 4 minutes longer, stirring frequently, until broccoli is crisp-tender. Stir in cream cheese until well blended.