Ingredients:
2 tbsp margarine, divided
4 skinless, boneless chicken breast h, alves (about 1 lb
1 cup cut-up broccoli
1/2 cup thinly diced carrots
1 cup sliced mushrooms
10 1/4 oz campbell's cream of broccoli soup
1/3 cup milk
1/8 tsp pepper
Instructions:
In skillet over medium heat, in 1 tablespoon hot margarine, cook
chicken for 10 minutes or until browned on both sides. Remove
chicken, keep warm.
In same skillet, in remaining margarine, cook broccoli, carrots and
mushrooms for 5 minutes, stirring often. Stir in soup, milk and
pepper.
Heat to boiling.
Return chicken to skillet. Reduce heat to low, simmer for 5 minutes
or until chicken is fork tender. Garnish with lemon slices.
Makes 4 servings.
Posted by Stephen Ceideburg.
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"We were not satisfied with the qualities which nature gave to poultry; art stepped in and, under the pretext of improving fowls, has made martyrs of them." Jean-Anthelme Brillat-Savarin (1755-1826)
Chicken Broccoli Vegetable Saute Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
