 | | Directions |
- Combine honey, mustard, salt and pepper in small bowl; set aside.
- Melt 1 tablespoon of butter in large skillet over medium-high heat. Add chicken; cook for about 4 minutes on each side until the chicken is lightly browned. Transfer chicken to a plate.
- Melt remaining 1 tablespoon butter in the same skillet. Add vegetables; cook, stirring occasionally for 6 to 8 minutes, or until lightly browned.
- Place chicken breasts on top of the vegetables. Pour the honey mixture over the chicken and vegetables. Cover; reduce heat to low and cook, stirring the vegetables once, for about 10 to 12 minutes, or until vegetables are tender and chicken is thoroughly cooked.
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| Ingredients | | - |  | 1/4 cup honey |
| - | | 1 tablespoon coarse-ground mustard (sometimes called Country Dijon) |
| - | | 1/2 tablespoon salt |
| - | | 1/4 teaspoon pepper |
| - | | 2 tablespoons butter, divided |
| - | | 1 package (1 pound) Gold n Plump® Extra Tender Boneless Skinless Split Chicken Breasts |
| - | | 1 pound (about 8) small red potatoes, quartered |
| - | | 3 carrots, peeled and cut into 3/4-inch chunks |
| - | | 1 onion, cut into 1-inch wedges |
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