Restaurant-style dining in just 45 minutes? This incredibly flavorful skillet dish proves that it's possible...and easy!
cost per recipe: $8.07
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Chicken Stock
tablespoons Dijon-style mustard
pounds skinless, boneless chicken breast halves
large carrot, peeled and cut into 2-inch matchstick-thin strips (about 1 cup)
medium onion, cut in half and sliced (about 1 cup)
cup long grain white rice, cooked according to package directions (about 3 cups)
Stir the broth, cornstarch, honey and mustard in a small bowl until the mixture is smooth.
Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until well browned on both sides.
Add the carrot and onion to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the vegetables are tender-crisp. Increase the heat to medium-high. Add the cornstarch mixture to the skillet. Cook and stir until the mixture boils and thickens. Serve the chicken and sauce with the rice.