Honey Mustard Chicken

Source: Campbell’s Kitchen

Yield: 4 servings


  • Cornstarch: 2 Tablespoons
  • 14-ounce can Chicken Broth: 1 Each
  • Honey: 1 Tablespoons
  • Dijon-style mustard: 1 Tablespoons
  • Boneless chicken breast halves: 4 Each
  • Large carrot, cut into 2″ matchstick-thin strips: 1 Each
  • Medium onion, sliced: 1 Each
  • Hot cooked rice: 4 Cups
  • =Instructions=

Mix cornstarch, broth, honey and mustard.
Cook chicken in nonstick skillet until browned. Add carrot and onion. Cover and cook over low heat 5 min. or until vegetables are tender-crisp.
Add cornstarch mixture. Cook and stir until mixture boils and thickens. Serve with rice.