4 tablespoons corn or canola oil
2 pounds chicken pieces (skin removed if desired)
1 chicken bouillon cube or 1 tablespoon instant chicken stock mix
1 1/2 cups boiling water
1 onion, chopped
1 1/2 teaspoons dried thyme
2 tablespoons corn starch
1/4 cup light sour cream
2 tablespoons Dijon mustard
3 cups broccoli florets
1/2 red pepper, cut in strips
Cooked rice or noodles
Preparation Instructions:
In large non stick skillet heat oil over medium high. Brown chicken on both sides; drain off fat. Dissolve bouillon cube in boiling water and add to chicken; add onion and thyme. Cover and simmer 20 minutes; remove chicken. Mix corn starch and sour cream and mustard; whisk into pan. Bring to boil; boil 1 minute, whisking constantly until thickened. Add chicken, broccoli and red pepper; reduce heat. Cover and simmer 5 to 8 minutes or until vegetables are tender crisp and chicken is no longer pink inside. Serve over rice. Makes 4 servings.