CAMPBELL’S® CHICKEN DIJON

Made With:

Product

Campbells® Condensed Cream of Celery Soup

A delicately seasoned soup made with celery and cream.

View Product
Tip

Serve with sautéed green beans and red potatoes.

Nutrition Facts
Serving Size
1 EACH (4 OZ CHICKEN + 1/2 CUP SAUCE))
Amount Per Serving
Calories 212
% Daily Value
Total Fat 8g
12%
Saturated Fat 1.6g
8%
Cholesterol 65mg
22%
Sodium 686mg
29%
Total Carbohydrate 7.2g
2%
Dietary Fiber 0.9g
4%
Protein 24.5g
49%
Vitamin A 1%
Vitamin C 2%
Calcium 3%
Iron 5%
Total Time

50 min.

Serving & Size

1 EACH (4 OZ CHICKEN + 1/2 CUP SAUCE))

Yields

This classic dish features a chicken breast in a delectably creamy Dijon sauce made with Campbells® Condensed Cream of Celery Soup, Dijon-style mustard, garlic, onions and fresh herbs. Try serving with sautéed green beans and red potatoes for a meal that is sure to delight guests. 

Nutrition Facts

Nutrition Facts
Serving Size
1 EACH (4 OZ CHICKEN + 1/2 CUP SAUCE))
Amount Per Serving
Calories 212
% Daily Value
Total Fat 8g
12%
Saturated Fat 1.6g
8%
Cholesterol 65mg
22%
Sodium 686mg
29%
Total Carbohydrate 7.2g
2%
Dietary Fiber 0.9g
4%
Protein 24.5g
49%
Vitamin A 1%
Vitamin C 2%
Calcium 3%
Iron 5%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
canola oil, tablespoon tbsp.
boneless, skinless chicken breast, yield from 1 ounce raw 64 
1.  Using a large sauce pot, heat oil over medium heat.

2.  Sear chicken on both sides until golden brown.  Reserve.

 
Weight Measure
onion, thinly sliced 8 oz. cups
garlic, peeled, minced tbsp.
Dijon-style mustard 2 oz. 1/2  cups
fresh parsley, chopped tbsp.
fresh thyme leaves, chopped tbsp.
Made With:

Product

Campbells® Condensed Cream of Celery Soup

View Product
Campbells® Condensed Cream of Celery Soup, 50 oz ea cans
water cups
3.  Add onions and garlic.  Cook for 3-4 minutes.  

4.  Add Dijon mustard and herbs.  Cook 1 minute.

7.  Add Campbells® Condensed Cream of Celery Soup and water.  Bring to a simmer on low heat.

8.  Add chicken breast.  Continue to simmer until fully cooked.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.


9.  To Serve: Using a 4 oz. ladle, portion 1/2 cup of sauce over 4 oz. of chicken breast.

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