Ingredients
2
tablespoons butter or vegetable oil
1
lb uncooked chicken breast tenders (not breaded)
3/4
teaspoon salt
2/3
cup Progresso™ chicken broth (from 32-oz carton)
1
tablespoon cornstarch
2
tablespoons honey mustard
1/2
cup dried cranberries
1/4
cup thinly sliced green onions (4 medium)
3/4
cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)
4
cups cooked white or brown rice
Preparation
In 12-inch nonstick skillet, heat butter over medium heat until hot. Add chicken to skillet; season with salt. Cook 5 to 7 minutes, turning halfway through cook time, until chicken is no longer pink in center.
In measuring cup, mix chicken broth and cornstarch; stir into skillet. Stir in honey mustard and dried cranberries. Cook about 3 minutes, stirring occasionally, until mixture thickens. Stir in green onions; cook about 1 minute longer or just until onions are tender. Remove from heat, stir in yogurt. Serve over rice.
