Chicken with potatoes and broccoli in creamy mustard sauce

A guilt free creamy sauce envelops plump chicken tenders, chunks of potatoes and vitamin rich broccoli. The Dijon mustard adds just a touch of the exotic to the homey dish Serving is 1.5 C

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Step 1

Heat a large, deep skillet over medium high heat. Pour olive oil in the skillet and swirl to coat the bottom. Cook the chicken for 5-6 minutes, or until between and almost cooked through, stirring occasionally.

Step 2

Stir in potatoes and broth. Bring to simmer. Reduce the heat and simmer, covered for 10-15 minutes, or until the potatoes are tender when pierced with a fork.

Step 3

Stir in broccoli. Simmer, covered, 5 minutes or until broccoli is tender-crisp.

Step 4

Stir in remaining ingredients. Increase heat to medium. Cook until the chicken is no longer pink in the center and the mixture is warmed through, 3 to 4 minutes, stirring occasionally.