The Recipe
Chicken & Vegetables with Mustard-Herb Sauce Recipe
COOK TIME : a few secondsPREP TIME : a few seconds
From Taste Of Home
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Ingredients
DESCRIPTION
Here’s an almost effortless recipe that makes a simply delicious, comforting chicken dinner. —Marie Rizzio, Interlochen, Michigan
INGREDIENTS
- 4 medium red potatoes, quartered
- 3 medium parsnips, cut into 1-inch pieces
- 2 medium leeks (white portion only), thinly sliced
- 3/4 cup fresh baby carrots
- 4 chicken leg quarters (about 2 pounds), skin removed
- 1 can (10-3/4 ounces) condensed cream of chicken soup with herbs, undiluted
- 2 tablespoons minced fresh parsley
- 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
- 1 tablespoon Dijon mustard
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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