6 tbsp. butter
1 lb. skinless, boneless chicken breast halves
1 (16 oz.) pkg. frozen French cut green beans
1 (16 oz.) pkg. frozen stir fry vegetables
1/2 tsp. hot sauce

In skillet, melt 2 tablespoons butter over medium-high heat. Add chicken and cook, turning, until golden on both sides and white through, 8 to 10 minutes. Remove to a plate.

Add vegetables to skillet. Cover, reduce heat to medium, steam 10-15 minutes, or until thawed and hot.

Add remaining 4 tablespoons butter to skillet along with hot sauce. Cook, stirring often, until melted and hot, about 2 minutes. Return chicken to pan and heat through. Serve over hot rice or top with crunchy chow mein noodles. Serves 4.