Chicken And Vegetables In Lemon-Mustard Sauce - cooking recipe

Ingredients

1 1/2 tsp. olive oil
2 chicken cutlets (1/4 lb. each)
1 1/2 tsp. margarine
1/2 c. sliced onion
1/2 c. sliced carrot
1/2 c. sliced celery
1/2 c. sliced red or green bell pepper
1 small garlic clove, sliced
2 Tbsp. dry sherry
1/2 c. water
2 tsp. spicy brown mustard
1 Tbsp. lemon juice
1 packet instant chicken broth and seasoning mix
6 oz. pared potato, cut into cubes

Preparation

In 9-inch skillet heat oil; add chicken and cook, turning once, until browned, 2 to 3 minutes on each side.
Transfer chicken to plate and set aside.
In same skillet, heat margarine until bubbly and hot; add vegetables and garlic and saute, stirring frequently, until onions are translucent, 4 to 5 minutes. Add sherry and bring to a boil; stir in water, mustard, lemon juice and broth mix.
Add potatoes and chicken to skillet and return mixture to a boil.
Reduce heat, cover and let simmer until chicken is tender and, when pierced with a fork, juices run clear, 15 to 20 minutes.
Makes 2 servings.