Veggie Chicken Skillet

• 8 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons cornstarch
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 cups fresh broccoli florets
• 1 medium carrot, coarsely chopped
• 1 medium onion, chopped
• Dash cayenne pepper

1. In a
2. coated with cooking spray, cook chicken over medium heat for 10-15 minutes or until juices run clear. Remove and keep warm. In a bowl, combine the cornstarch, broth, mustard and honey until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Return chicken to the pan. Add the broccoli, carrot and onion. Sprinkle with cayenne. Reduce heat; cover and cook for 7-8 minutes or until vegetables are crisp-tender.

chicken, cornstarch, chicken broth, mustard, honey, fresh broccoli florets, carrot, onion, cayenne pepper

Taken from www.tasteofhome.com/recipes/veggie-chicken-skillet/ (may not work)