Ingredients Jump to Instructions ↓

  1. 8 boneless skinless chicken breast halves (4 ounces each )

  2. 2 tablespoons cornstarch

  3. 1 can (14-1/2 ounces) reduced-sodium chicken broth

  4. 2 tablespoons Dijon mustard

  5. 2 tablespoons honey

  6. 2 cups fresh broccoli florets

  7. 1 medium carrot, coarsely chopped

  8. 1 medium onion, chopped Dash cayenne pepper

Instructions Jump to Ingredients ↑

  1. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 10-15 minutes or until juices run clear. Remove and keep warm. In a bowl, combine the cornstarch, broth, mustard and honey until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan. Add the broccoli, carrot and onion. Sprinkle with cayenne. Reduce heat; cover and cook for 7-8 minutes or until vegetables are crisp-tender. Yield: 8 servings.


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