This tasty chicken and
vegetable skillet supper, seasoned with your favorite bottled
honey mustard vinaigrette, is an easy weeknight meal to fix.
Honey
Mustard Chicken
- 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.
loading
|
