Honey-Mustard Chicken and Carrots

 

2

teaspoons canola or soybean oil

4

boneless skinless chicken breasts (about 1 lb)

1/2

cup apple juice

2

cups frozen baby-cut carrots

2

tablespoons sweet honey mustard

2

tablespoons finely chopped honey-roasted peanuts

• 1 In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 5 to 8 minutes, turning once, until chicken is browned on both sides.
• 2 Add apple juice; reduce heat to medium. Cover; cook 5 minutes. Add carrots. Cover; cook 5 to 10 minutes or until carrots are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).
• 3 Remove chicken and carrots from skillet with slotted spoon; cover to keep warm. Stir mustard into liquid in skillet. Spoon mustard sauce over chicken and carrots. Sprinkle with peanuts.