2 whole Perdue chicken breasts, split
2 tbsp. unsalted butter
2 lg. carrots, cut into matchstick strips, 1 1/2 c.
2 ribs celery, cut into matchstick strips, 1 1/2 c.
1 green pepper, cut into matchstick strips, 1 c.
1 sm. shallot, minced
1 c. low-sodium chicken broth or bouillon
1/8 tsp. ground pepper
2 tbsp. water
1 tbsp. cornstarch

Remove skin and visible fat from chicken breasts; rinse and pat dry. In large skillet over medium heat, melt butter. Add chicken and cook 10 to 15 minutes, turning until browned on all sides. Remove chicken; drain on paper towels. Add carrot, celery, green pepper and shallot; cook, stirring constantly, 2 minutes. Remove vegetables; set aside.

Stir in broth and pepper; add chicken. Reduce heat to low; cover and simmer 15 minutes or until chicken is tender. Remove breasts to serving plate; keep warm. In cup, stir together water and cornstarch until smooth; stir into skillet. Over medium heat, bring to boil; boil 1 minute, stirring constantly. Stir in vegetables; cook until heated through. To serve, spoon vegetable mixture over chicken.

Serves 4.