Cooking Directions

• Spray a 10-inch skillet with cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until it's well browned on both sides. 
• Add the stock, garlic and broccoli. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Remove the chicken and set aside.
• Mix the flour, milk, mustard and pepper. Gradually add to stock  mixture. Increase heat to medium-high and cook and stir until mixture boils and thickens. Serve with chicken and noodles.

Ingredients

• 1.25  pounds skinless, boneless chicken breast halves halves
• 2 cups Swanson® Chicken Stock
• 2 cloves garlic
• 2 cups broccoli florets, fresh or thawed frozen
• 0.25 cup all-purpose flour
• 0.5 cup milk
• 3 tablespoons Dijon-style mustard
• 0.25 teaspoon black pepper
• 4 cups  hot medium cooked egg noodles