- 8 (4 ounce) skinless, boneless chicken breast halves
- 2 tablespoons cornstarch
- 1 (14.5 ounce) can 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
- In a large nonstick skillet coated with nonstick 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.
- 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.