Quick Honey Mustard Chicken & Vegetables

1. 1

   Cut any larger chicken pieces in half.

2. 2

   Heat the oil in a large nonstick skillet over medium-high heat.

3. 3

   Cook the chicken in the hot oil for 4 minutes per side or until the chicken is nicely cooked on all sides.

4. 4

   Add the apple juice and reduce heat to medium.

5. 5

   Cover and cook for another 5 minutes.

6. 6

   Add the washed baby carrots and summer squash.

7. 7

   Cover and cook for 10-15 minutes or until the carrots are crisp-tender.

8. 8

   (add zucchini during the last few minutes of cooking).

9. 9

   Cook until the center of the thickest part of each breast reaches 165F.

10. 10

    Remove the chicken and vegetables from the skillet with a slotted spoon and cover to keep warm.

11. 11

    Stir the mustard into the liquid to deglaze the skillet.

12. 12

    If the pan juices have evaporated, add a little more apple juice.

13. 13

    Spoon the mustard over the chicken and vegetables and garnish with coarsely chopped toasted almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.