Honey-Mustard Chicken
| Yield: | 6 Servings |
| Categories: | Chicken, Low-Calorie |
| JUDI M. PHELPS | ||
| 1 | lb | Boneless, chicken breasts; skinless and trimmed of all fat |
| 1/2 | ts | Salt; optional |
| 1/4 | ts | Black pepper |
| 2 | ts | Tub-style margarine; canola or corn oil |
| 1 | c | Onion; chopped |
| 1 | cl | Garlic; minced |
| 1 1/4 | c | Chicken broth; defatted and divided |
| 2 | tb | Mild honey |
| 2 | tb | Lemon juice |
| 1/4 | ts | Salt; or to taste optional |
| 1 1/2 | c | Cauliflower florets |
| 1 | lg | Carrot; peeled and thinly sliced |
| 1/4 | c | ;water |
| 1 | tb | Cornstarch |
| 2 | tb | Dijon-style mustard |
| 1 1/4 | c | Long-grain white rice uncooked |
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