Mustard- Sauced Chicken And Vegetables

Total Time
Prep 10 mins
Cook 15 mins

This is a very easy and quick recipe for people who are tired after working all day or who do not have alot of time.

Ingredients Nutrition


  1. Cook chicken in hot oil in large skillet 3 minutes or until chicken is no longer pink.
  2. Stir in flour, mustard and bouillon granules; add milk.
  3. Cook and stir until thickened and bubbly.
  4. Stir in vegetables; heat through.
  5. Serve over noodles or rice, if desired.


Most Helpful

This is a super fast, easy and tasty meal. It didn't take nearly as long as I thought it would. We just ate the meal as is and next time I'll add rice or pasta. Perfect for a weeknight meal and it's a new favorite. Thanks so much!!!

E.A. August 29, 2007

Hey! This was a very fast meal to prepare! I doubled the whole thing, (2 pounds of the chicken...) and it still only fed 4 people. I had problems getting the flour-mustard mixture to spread into the dish (I mixed the flour and mustard together before adding it- next time I won't do that!!). I also found that it needed some salt (app. 1/4 teaspoon)and pepper (app. 1/2 teaspoon) for flavor. Perhaps adding chili powder to it next time? I, too, served it over egg noodles. I used Veg-All Original Mixed Vegetables, no salt added, and they were perfect for this. I was afraid the idea of using canned vegetables would make the dish less fresh and appetizing, but I was wrong! Well, Thanks for Sharing!

Bec April 13, 2004

My family really liked this one! Kind of like a chicken pot pie without the pie crust!I served this over egg noodles and everyone enjoyed!Oh, and I used frozen mixed vegetables, cause that's what I had on hand. Thanks!

Sharon123 November 07, 2002

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