Chicken And Vegetables In Lemon-Mustard Sauce

• 1 1/2 tsp. olive oil
• 2 chicken cutlets (1/4 lb. each)
• 1 1/2 tsp. margarine
• 1/2 c. sliced onion
• 1/2 c. sliced carrot
• 1/2 c. sliced celery
• 1/2 c. sliced red or green bell pepper
• 1 small garlic clove, sliced
• 2 Tbsp. dry sherry
• 1/2 c. water
• 2 tsp. spicy brown mustard
• 1 Tbsp. lemon juice
• 1 packet instant chicken broth and seasoning mix
• 6 oz. pared potato, cut into cubes

1. In 9-inch skillet heat oil; add chicken and cook, turning once, until browned, 2 to 3 minutes on each side.
2. Transfer chicken to plate and set aside.
3. In same skillet, heat margarine until bubbly and hot; add vegetables and garlic and saute, stirring frequently, until onions are translucent, 4 to 5 minutes. Add sherry and bring to a boil; stir in water, mustard, lemon juice and broth mix.
4. Add potatoes and chicken to skillet and return mixture to a boil.
5. Reduce heat, cover and let simmer until chicken is tender and, when pierced with a fork, juices run clear, 15 to 20 minutes.
6. Makes 2 servings.

olive oil, chicken cutlets, margarine, onion, carrot, celery, red, garlic, sherry, water, brown mustard, lemon juice, chicken broth, potato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204095 (may not work)