Quick Honey Mustard Chicken & Vegetables

Prep Time: 15 min
Cook Time: 30 min
Serves: 4

This apple-braised chicken is delicious served with late summer vegetables and honey mustard pan sauce.


4 boneless, skinless chicken breast(s)
2 tsp (10 mL) vegetable oil
1/2 cup (125 mL) apple juice
2 cups (500 mL) baby carrots
2 cups (500 mL) zucchini, cut in 2-inch fingers
2 tbsp (30 mL) honey mustard
3 tbsp (45 mL) almonds, toasted, coarsely chopped


1 Cut any larger chicken pieces in half. Heat the oil in a large, non-stick skillet over medium high heat. Cook the chicken in the hot oil for 4 minutes per side or until the chicken is nicely browned on both sides.
2 Add the apple juice and reduce heat to medium. Cover and cook another 5 minutes.
3 Add the washed baby carrots and sliced zucchini. Cover and cook 10-15 minutes or until the carrots are crisp-tender. Add zucchini during the last few minutes of cooking. Cook until the centre of the thickest part of each chicken breast reaches 165ºF (74ºC).
4 Remove the chicken and vegetables from the skillet with a slotted spoon and cover to keep warm. Stir the mustard into the liquid to deglaze the skillet. If the pan juices have evaporated add a little more apple juice.
5 Spoon the mustard sauce over the chicken and vegetables and garnish with coarsely chopped toasted almonds.