Chicken with Honey Mustard Glaze
Here's a tasty dish that's both sophisticated and kid-friendly. It features sautéed chicken coated with a simple and delicious honey mustard glaze.
Ingredients
2 tablespoons cornstarch
1.75 cups Swanson® Chicken Broth
1 tablespoon honey
1 tablespoon Dijon-style mustard
2 tablespoons vegetable oil
1.25 pounds 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 long grain white rice, prepared according to package directions (about 3 cups)
1.75 cups Swanson® Chicken Broth
1 tablespoon honey
1 tablespoon Dijon-style mustard
2 tablespoons vegetable oil
1.25 pounds 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 long grain white rice, prepared according to package directions (about 3 cups)
Instructions
Stir the cornstarch, broth, honey and mustard in a small bowl 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're tender-crisp, stirring often.
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.
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're tender-crisp, stirring often.
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.
Chicken with Honey Mustard Glaze
Here's a tasty dish that's both sophisticated and kid-friendly. It features sautéed chicken coated with a simple and delicious honey mustard glaze.
Directions
Print
Stir the cornstarch, broth, honey and mustard in a small bowl 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're tender-crisp, stirring often.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.
Ingredients
2 tablespoons cornstarch1.75 cups Swanson® Chicken Broth1 tablespoon honey1 tablespoon Dijon-style mustard2 tablespoons vegetable oil1.25 pounds skinless, boneless chicken breast halves1 large carrot, cut into 2-inch matchstick-thin strips (about 1 cup)1 medium onion, sliced (about 1/2 cup)1 cup long grain white rice, prepared according to package directions (about 3 cups)
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