Ingredients:
12 ounces boneless skinless chicken breast halves, cut into bite size strips
1 tablespoon oil
2 tablespoons flour
4 teaspoons Dijon mustard
1/2 teaspoon instant chicken bouillon granules
1 cup milk
1 (14 1/2 ounce) cans mixed vegetables, no salt added,drained
Directions:
Cook chicken in hot oil in large skillet 3 minutes or until chicken is no longer pink.
Stir in flour, mustard and bouillon granules; add milk.
Cook and stir until thickened and bubbly.
Stir in vegetables; heat through.
Serve over noodles or rice, if desired.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.