SAUTEED VEGGIES AND MUSTARD CHICKEN Embed × Embed recipe to your website, blog, or article SAUTEED VEGGIES AND MUSTARD CHICKEN 60 min 5 steps Powered by: Matarazzo Foods SAUTEED VEGGIES AND MUSTARD CHICKEN60 min5 stepsPowered by: Matarazzo Foods Copy Add to Favorites Print Description Descripción Make this easy and savory meal at home!. A healthy option for lunch or for dinner. CategoryPasta Total Time60 min DifficultyEasy Yields3 servings CuisineAsian Ingredients Ingredientes First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities! En primer lugar, comprueba si tienes todos los ingredientes necesarios para esta receta. ¡Presta atención a las cantidades! 1 lb boneless, skinless chicken breast cut into small pieces. 2 cups broccoli florets (halving any thick stalks lengthways) 1/2 yellow bell pepper finely sliced 1/2 red bell pepper finely sliced 1/2 cup baby carrots finely sliced 2 tablespoons of Matarazzo's Extra Virgin Olive Oil 2 tablespoons of mustard Half cup of white wine Half cup of cream cheese Salt and pepper to taste Directions Paso a paso Next, follow the steps to finalize your dish and finally be able to enjoy it! A continuación, sigue los pasos para realizar tu plato y ¡a disfrutar! Heat the wok. Add the Matarazzo's Extra Virgin Olive Oil around the edges, and then the Chicken. Cook it for 5-6 minutes. Remove it from the wok and add the vegetables Cook them for 2 or 3 minutes and then put the chicken back into the wok and stir to combine. Deglaze with the white wine and cook until slightly reduced. Season with salt and pepper. Add the mustard and cook for 5 more minutes. Finally add the cream. Mix well and serve with white rice. Add a drizzle of Matarazzo's Extra Virgin Olive Oil Media Author Added by MATARAZZO Related Leave a Review Cost Time Difficulty Overall Review Submit Share Recipe