Glazed Chicken and Vegetables

Here's a recipe for you specifically, Mother, since y'all eat so much chicken. This comes from a little cookbook I have called Souper Recipes with Campbell's. It's quick and easy. I made some rice and garlic bread to go with. Not a fancy recipe, but maybe something a little different from what you've made lately? :)

No news to report here except that we got our first snowfall a few days ago. I was not impressed.

I'll try to post some more recipes soon, I've got several quick breads that I've tried that turned out really good!

Glazed Chicken and Vegetables

2 Tb cornstarch

1 3/4 cups chicken broth

2 tsp honey

2 tsp Dijon mustard

4 skinless, boneless chicken breasts

1 cup matchstick cut carrots

1 cup matchstick cut green bell pepper

cooked rice

In a small bowl, stir together the cornstarch, chicken broth, honey, and mustard. Set aside.

In a skillet, cook chicken breasts until browned on both sides. Remove, and set aside. Add the carrot and bell pepper to skillet. Cook until crisp-tender.

Add reserved cornstarch mixture. Cook until mixture starts to boil and thicken. Return the chicken to the skillet. Reduce heat to low. Cover and cook 5-10 minutes or until chicken is cooked through. Serve with rice.