Honey-Mustard Chicken and Carrots

{Pillsbury Fast & Healthy Cookbook}
4 servings

Ingredients
2 teaspoons canola or olive oil
4 boneless skinless chicken breasts (1 lb)
1/2 cup apple juice
2 cups ready-to-eat baby-cut carrots
2 tablespoons sweet honey mustard
3 tablespoons coarsely chopped honey-roasted peanuts

Instructions
In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 5-8 minutes, turning once, until chicken is browned on both sides.

Add apple juice. Reduce heat to medium; cover and cook 5 minutes. Add carrots; cover and cook 5 to 10 minutes longer or until chicken is fork-tender, its juices run clear when center of thickest part is cut (170 degrees) and carrots are crisp-tender.

With slotted spoon, remove chicken and carrots from skillet; place on serving platter and cover to keep warm. Stir mustard into liquid in skillet. Spoon mustard sauce over chicken and carrots; sprinkle with peanuts.


**This recipe was pretty yummy. I think I over-cooked the chicken a bit, so be careful of that. Also, I do not like cooking with oil for several reasons, but I did the first time I made this. Next time, I will probably do what I normally do and cook the chicken in with a little water instead of the oil. I may even add the apple juice and a little honey mustard a little sooner so that the flavors are able to get into the chicken a little better. Generally, this recipe is pretty tasty as-is - the sauce is very yummy.