Friday, May 3, 2013

Chicken with Honey Mustard Glaze

4 servings  |  Prep Time: 20 minutes  |  Cook Time: 25 minutes
2  Tbsp. cornstarch
1¾  cups Swanson® Chicken Broth or Swanson® Chicken Stock
1  Tbsp. honey
1  Tbsp. Dijon-style mustard
2  Tbsp. vegetable oil
1¼  lbs. skinless, boneless chicken breast halves
1  large carrot, cut into 2-inch matchstick-thin strips (about 1 cup)
1  medium onion, sliced (about 1/2 cup)
1  cup regular long-grain white rice, prepared according to package
    directions (about 3 cups)
In a small bowl stir the cornstarch, Swanson® Chicken Broth, honey
and mustard until the mixture is smooth.
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add
the chicken and cook for 10 minutes or until well browned on both
sides. Remove the chicken from the skillet.
Reduce the heat to medium. Add the remaining oil to the skillet. Add
the carrot and onion and cook until they are tender-crisp, stirring
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture
boils and thickens. Return the chicken to the skillet. Reduce the heat
to low. Cook for 5 minutes or until the chicken is cooked through.
Serve the chicken and sauce with the rice.
TIP: Try replacing white rice with Knorr® Rice Sides™
Recipe from Publix

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