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Swanson Mustard Honey Chicken and Rice

August 31, 2008

I was looking for a recipe that was simple, easy and very quick.  After work I had quite a bit to do so by the time I got home it was pretty late and I needed to get something ready for supper pretty quickly.  I started looking through cookbooks, on the internet and just thinking of stuff and I came across this recipe on Campbell’s Kitchen website.  This recipe was very easy and so quick to throw together; plus it had all the veggies and starch in one.  I was pretty impressed with this recipe; especially since there was so little to it.

 

Ingredients:

2 cups Swanson® Chicken Stock
2 tbsp. cornstarch
2 tbsp. honey
2 tbsp. Dijon-style mustard
Vegetable cooking spray
4 skinless, boneless chicken breasts halves
1 large carrot, cut into 2-inch matchstick-thin strips (about 1 cup)
1 medium onion, sliced (about 1 cup)
hot cooked rice
 
 

Directions:

Stir the stock, cornstarch, honey and mustard in a small bowl until smooth. Set  the mixture aside.

Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until it’s 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 stock mixture to the skillet. Cook and stir until the mixture boils and thickens. Serve with the rice.

 

Courtesy of: Campbell’s Kitchen

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