Mustard Chicken Primavera
3/4 pound skinless, boneless chicken breast, cut into 1-inch chunks
1/4 cup grainy Dijon mustard
3 tablespoons olive oil, preferably extra-virgin
16 slender asparagus spears, cut diagonally into 1 1/2-inch pieces
1 cup slivered carrots
1 cup slivered red bell pepper
3/4 cup thinly sliced scallions
3/4 cup frozen baby green peas
1 cup heavy cream
1/2 cup chicken broth
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly ground
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