A creamy mustard sauce deliciously coats chicken and vegetables. Take it to the table in 30 minutes!
cup whipping cream
cup Dijon mustard
tablespoon olive or vegetable oil
cans (15 oz each) whole potatoes, drained, halved lengthwise
lb boneless skinless chicken thighs, cut into bite-size pieces
medium red bell peppers, cut into strips (about 2 cups)
cups Green Giant™ Steamers™ frozen baby sweet peas
In small bowl, mix whipping cream, mustard and salt; set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add potatoes and chicken; cook 5 minutes, stirring frequently.
Stir in bell peppers and peas. Increase heat to high; cook about 5 minutes, stirring frequently, until chicken is no longer pink in center.
Stir in mustard mixture. Cook 1 minute, stirring constantly.
To cut preparation time, purchase chicken breasts already cut into strips for stir-frying.
Boneless skinless chicken breasts can be used instead of chicken thighs.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.