Honey Mustard Chicken

Honey Mustard Chicken with mushrooms and onions. Sadly, the Bread cooks Square eateries close to me related. Along these lines, I concocted this rendition which is speedy and simple.

Ingredients

• 4 boneless skinless chicken bosom parts (4 ounces each)
• 1/4 teaspoon pepper
• 2 teaspoons olive oil, partitioned
• 2 plum tomatoes, cultivated and cleaved
• 2 garlic cloves, minced
• 2 medium carrots, split and meagerly cut
• 1 cup Italian pureed tomatoes
• 3/4 cup decreased sodium chicken stock
• 1/4 cup tomato glue
• 1 teaspoon dried rosemary, squashed
• Hot-cooked pasta
• Minced new rosemary, discretionary

Directions

1. Sprinkle the two sides of chicken with pepper. In a huge nonstick skillet over medium-high intensity, earthy colored chicken on each side in 1 teaspoon oil. Eliminate and keep warm.
2. In a similar skillet, sauté tomatoes and garlic in excess oil for 1 moment. Add carrots; saute 2-3 minutes longer. Join the pureed tomatoes, stock, tomato glue and rosemary; mix into skillet. Heat to the point of boiling.
3. Return chicken to the container. Lessen heat; cover and stew until a thermometer comes to 165° and carrots are fresh delicate, 10-12 minutes. Present with pasta. Whenever wanted, sprinkle with extra rosemary.