The dinner recipe for this week features delicious chicken, healthy carrots and sweet honey mustard. This meal is quick, easy and a natural crowd pleaser.
2 teaspoons butter or margarine
4 boneless skinless chicken breast halves
1/2 cup apple juice
2 cups ready-to-eat baby-cut carrots
2 tablespoons sweet honey mustard
3 tablespoons coarsely chopped honey-roasted peanuts
- In 10-inch nonstick skillet, melt butter over medium-high heat. Add chicken; cook 5 to 8 minutes, turning once, until chicken is browned on both sides.
- Add apple juice. Reduce heat to medium; cover and cook 5 minutes. Add carrots; cover and cook 5 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (170°F) and carrots are crisp-tender.
- With slotted spoon, remove chicken and carrots from skillet; place on serving platter and cover to keep warm. Stir mustard into liquid in skillet. Spoon mustard sauce over chicken and carrots; sprinkle with peanuts.
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