Honey Mustard Chicken with Cauliflower & Carrot

Name: Honey Mustard Chicken with Cauliflower and Carrot
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: chicken breasts; salt; black pepper; margarine; onions; garlic; chicken broth; honey; lemon juice; salt; cauliflower florets; carrots; water; cornstarch; dijon mustard; long grain rice

Honey-Mustard Chicken with Cauliflower and Carrot recipe

Yield

6 servings

Prep

20 min

Cook

40 min

Ready

60 min

Ingredients

Amount	Measure	Ingredient
1	pound	chicken breasts boneless, skinless and trimmed of all fat
½	teaspoon	salt optional
¼	teaspoon	black pepper
2	teaspoons	margarine tubstyle, canola or corn oil
1	cup	onions chopped
1	clove	garlic minced
1 ¼	cups	chicken broth defatted and divided
2	tablespoons	honey mild
2	tablespoons	lemon juice
¼	teaspoon	salt or to taste, optional
1 ½	cups	cauliflower florets
1	large	carrots peeled and thinly sliced
¼	cup	water
1	tablespoon	cornstarch
2	tablespoons	dijon mustard
1 ¼	cups	long grain rice longgrain, uncooked

Ingredients

Amount	Measure	Ingredient
453.6	g	chicken breasts boneless, skinless and trimmed of all fat
2.5	ml	salt optional
1.3	ml	black pepper
1E+1	ml	margarine tubstyle, canola or corn oil
237	ml	onions chopped
1	clove	garlic minced
296	ml	chicken broth defatted and divided
3E+1	ml	honey mild
3E+1	ml	lemon juice
1.3	ml	salt or to taste, optional
355	ml	cauliflower florets
1	each	carrots peeled and thinly sliced
59	ml	water
15	ml	cornstarch
3E+1	ml	dijon mustard
296	ml	long grain rice longgrain, uncooked

Directions

Cut chicken into small bite-sized pieces.

Sprinkle with ½ teaspoon salt, if desired, and pepper.

In large nonstick, spray-coated skillet, cook chicken pieces over medium heat, turning frequently with large wooden or plastic spoon, 7 to 10 minutes or until they begin to brown and are cooked through.

Remove and set aside in medium bowl. In same skillet, combine margarine, onion, garlic, and 3 tablespoons broth.

Cook over medium heat, stirring frequently, 6 to 7 minutes or until onion is tender.

If liquid begins to evaporate, add a bit more broth.

Add honey and lemon juice to pan with onions, and stir to combine well.

Stir in remaining chicken broth and salt, if desired.

Stir in reserved chicken, cauliflower, and carrot.

Bring to a boil.

Cover, reduce heat, and simmer 20 minutes or until flavors are blended.

Meanwhile, cook rice according to package directions.

Combine water and cornstarch.

Stir into simmering sauce and cook, stirring, until thickened.

Stir in mustard. Simmer an additional 1 or 2 minutes.