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