1 tbsp (15 mL) each vegetable oil, butter
4 skinless, boneless chicken breasts
¾ cup (175 mL) chicken broth, divided
1 pkg (500 g) Green Giant* Valley Selections* California Mix
¾ cup (175 mL) herb & garlic cream cheese, softened
2 tsp (10 mL) chopped fresh dill
1 ¼ tsp (6 mL) lemon juice
Heat oil and butter in large nonstick skillet over medium-high heat. Cook chicken until golden brown and no longer pink in centre (about 5 minutes per side). Transfer to platter, cover to keep warm. Stir in vegetables and ¼ cup (50 mL) chicken broth. Cover and cook 3 to 4 minutes, stirring occasionally. Stir in cheese, ½ cup (125 mL) chicken broth and any chicken juices from the platter; cook until cheese is melted. Stir in dill and lemon juice. Spoon vegetables and sauce on and around chicken.
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