Chicken and Broccoli in a Dijon White Wine Sauce

Chicken and Broccoli in a Dijon White Wine Sauce hover background

Chicken & Broccoli

The perfect combination of chicken, broccoli and mushrooms, lightly sauteed and simmered in a delicious dijon white wine sauce. A bowl of steamed brown rice is the perfect accompaniment. High in protein, low in fat and cholesterol, and a great source of vitamin A and the B vitamins.

  • 1 bunch fresh broccoli, cut into flowerets
  • 1 tablespoon olive oil
  • 1 large onion, cut in half and sliced into rings
  • 2 cloves garlic, minced
  • 12 ounces fresh mushrooms, sliced
  • 1 pound skinless and boneless chicken breasts, cut into 1/2 inch strips
  • 1/2 cup white wine
  • 1 tablespoon Dijon mustard
  • 1 tablespoon flour
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon black pepper

Cut broccoli into flowerets and slice steams; steam in covered pot for about 3-4 minutes.
Heat olive oil in non-stick sauté pan and sauté onion and garlic until onion is golden. Add mushrooms, cover and sauté for about 3 minutes. Remove from pan and set aside.

Add chicken strips to sauté pan and stir until chicken has turned white and is cooked through. Add onion and mushroom mixture to chicken.

Combine wine, mustard, flour, Worcestershire and black pepper, blend well, and add to chicken mixture. Cover and cook over low heat for about 10 minutes, stirring occasionally. Add broccoli for last 5 minutes of cooking. Serve over steamed brown rice.

Servings: approximately 4-6

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