Honey Mustard Chicken
This tasty chicken and vegetable skillet supper, seasoned with your favorite bottled honey mustard vinaigrette, is an easy meal to fix on a busy day.
1 pound boneless chicken breasts, cut into 1/2-inch slices
1 1/3 cups julienned carrots
1 cup thin sliced yellow peppers
2 cups thin sliced onion
1/2 pound asparagus, rough part removed, cut in 2-inch pieces
2 tablespoons canola oil
1 bottle your favorite honey mustard vinaigrette
- Heat a 10 to 12-inch skillet or wok and add oil. When hot, add carrots, peppers and onion. Sauté 5 minutes, tossing frequently.
- Add chicken, asparagus and one bottle of your favorite honey mustard vinaigrette. Cover pan and cook 3 minutes.
- Remove cover, toss and cook 1 minute longer.
Makes 4 servings.
Recipe provided by Annie's Naturals courtesy of The Association For Dressings and Sauces.