Broccoli Chicken Dijon (south Beach Diet)

"This recipe comes from krafthealthyliving.com. I haven't tried it yet, but it looks wonderful! As soon as I get a chance to make this dish, I'll let you all know how it is."
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by rpgaymer photo by rpgaymer
photo by *Parsley* photo by *Parsley*
Ready In:
30mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Mix chicken broth and soy sauce; set aside.
  • Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until crisp-tender.
  • Remove from skillet; cover to keep warm.
  • Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through.
  • Add broth mixture; mix well.
  • Bring to boil.
  • Reduce heat to medium-low.
  • Stir in mustard until well blended.
  • Return broccoli mixture to skillet; mix lightly.
  • Cook until heated through, stirring occasionally.

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Reviews

  1. Clarely
    Just different enough, but simple to prepare. I make it almost backwards though...I cook the chicken in a large fry pan, then add the garlic, sautee a bit, add broth & soy sauce, then broccoli & steam for a bit then add the Dijon. Seems faster and simpler that way to me. Great over rice. A keeper, thanks!
     
  2. rpgaymer
    I don't know anything about the south beach diet, but this sounded good. It turned out great. The steps in this recipe are very strange though. You can easily pan fry the chicken for a few minutes first, then put your broccoli & garlic in for a few more minutes, and then finally mix in the sauce, then cover and simmer for a few minutes. Saves time, and I'd imagine it doesn't affect the outcome at all. I also cut the amount of broccoli in half and added 2 cups of mushrooms instead, and I added chopped chives, parsley, & a tablespoon of cornstarch to the sauce.
     
  3. WaCookinFool
    I have made this twice now. This is a GREAT dish. I made a couple of small changes because I didn't have all the ingredients. I substituted Herbox Sodium Free Chicken broth for the reduced sodium stock and used regular soy sauce. It was just right. I thought the broccoli was too crunchy for my taste so the second time I steamed it for 2 minutes before adding to the olive oil and garlic. I also thickened it with 1 tsp cornstarch at the end. I will be making this over and over. It is so good. Very versitile. One of these times I am going to add some mushrooms and cashews to really impress the family. Thanks Mindi for posting. Delish!
     
  4. Justthe8ofus
    I made this last night. I was hesitant to make this dish because of the mustard, but will admit that the mustard made the recipe. I agree with other reviewers who said that the directions to make this meal are a bit time-consuming, so I did tweak that. Here's how I made this: I cut 1 lb. of chicken breast into bite-sized pieces and seasoned with salt, black pepper, paprika and garlic powder. I then fried the chicken pieces in olive oil in a large skillet. While the chicken cooked, I heated two 10 oz. containers of frozen chopped broccoli in the microwave, then added the broccoli to the chicken. I then added 1/2 a cup of vegetable stock. I didn't have soy sauce so I added A-1 sauce for the tang. (It worked.) I didn't have Dijon so I added spicy brown mustard. I then covered the skillet and heated for 10 minutes on low heat, stirring occasionally. I disagree with other reviewers who said the dish was too watery and needed cornstarch to thicken. I served this meal over white rice. My husband loved this meal but thought it needed some heat, so he sprinkled hot red pepper flakes on his portion. This recipe is a keeper!
     
  5. Foodie2000
    I loved it!! But I made it wrong...lol I was too lazy to go and get my computer and thought i could remember it. I forgot the chicken broth (and added a clove of garlic). Not too saucy or watery as some folks had mentioned...but delicious!
     
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Tweaks

  1. WaCookinFool
    I have made this twice now. This is a GREAT dish. I made a couple of small changes because I didn't have all the ingredients. I substituted Herbox Sodium Free Chicken broth for the reduced sodium stock and used regular soy sauce. It was just right. I thought the broccoli was too crunchy for my taste so the second time I steamed it for 2 minutes before adding to the olive oil and garlic. I also thickened it with 1 tsp cornstarch at the end. I will be making this over and over. It is so good. Very versitile. One of these times I am going to add some mushrooms and cashews to really impress the family. Thanks Mindi for posting. Delish!
     
  2. CarsieQ
    We loved it! I used garlic powder instead of garlic clove, and vegetarian chicken. Added some salt and pepper and a little extra dijon and it was delicious!
     

RECIPE SUBMITTED BY

I live in West Texas with my new husband, Mark, and our FIVE kids! When we met he already had 3 children from his first marriage and I had a son of my own. In January of 2005 we welcomed into the world our new baby into our family. With five children, we felt it was best that I give up my career to stay at home with them, as they are our top priority. <br> <br>For fun, Mark and I like to travel. We've been to many beautiful places, our favorite being Bermuda. We definitly plan to return someday. We've also been to the Virgin Islands, Puerta Vallarta, Cabo San Lucas, and Aruba. None of them really compare to Bermuda, though! <br> <br>I don't really have a favorite cookbook; I prefer stumbling upon recipees from friends & family, magazines, or the backs of product boxes. <br> <br>If I had a month off with no responsibilities, I would probably lay on a towel at the beach with a good book in my hand.
 
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