2 tbsp. cornstarch
1 14.5 oz. can chicken broth
1 tbsp. honey
1 tbsp. Dijon mustard
4 boneless, skinless chicken breasts, about 1 lb.
1 large carrot cut into thin strips
1 medium yellow or red onion cut into wedges

In a bowl mix cornstarch, broth, honey and mustard until smooth. Set aside.

In medium nonstick skillet over medium-high heat cook chicken 10 minutes or until browned. Set chicken aside.

Stir cornstarch mixture and add to skillet. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan. Add carrot and onion. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve with rice. If desired, garnish with green onion.