Need A Dinner Idea?

I received my recipe email from cookwithcampbells.ca yesterday, just in time to inspire me for dinner and it was a hit!  I thought I MUST share it with you today!  I doubled the recipe so we’d have leftovers and it was great!

Honey Walnut Dijon Chicken (Click for printable copy)

Ingredients:

 1 tbsp          Canola Oil

3/4lb            Boneless, skinless chicken breasts, cut into chunks

1 can           Campbell’s Condensed Low Fat Cream of Chicken Soup

1/3 cup        Water

2 Tbsp         Honey

2 Tbsp         Dijon Mustard

2 cups         Frozen Mixed Vegetables (I used Green Giant Baby Mixed Veg (mmmm))

2 cups         hot cooked brown rice, cooked without salt

1/4 cup        walnut pieces, toasted

 Directions:

  1.  Brown chicken well in heated oil in a large non-stick skillet at medium-high heat.  Reduce to medium.
  2. Stir in soup, water, honey and mustard.  Heat to boil.  Reduce heat and simmer until chicken is fully cooked, stirring occassionally – about 10 minutes.
  3. Add frozen vegetables.  Return to a boil and heat through, stirring occasionally – about 4 minutes.
  4. Serve over rice and sprinkle with walnuts.

 Dijon mustard gives lots of background flavour and body to the sauce in this surprisingly simple meal.  Tip:  Using Canadian Maple Syrup, instead of honey, gives this dish a traditional flare and a whole  new taste!

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