Veggie Chicken Skillet Recipe

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.