The weekend’s fast approaching again, and you may want to don the apron and make something a bit different than all of those deliveries that you’ve been making for the past week. And if you’ve got chicken in your fridge (and some other items in your cupboard), you can easily create a decent meal quick.

What you need:

• 4 chicken breast halves, boneless, skinless (to cut fat out)
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 2 tbsps cornstrach
• 1 can chicken broth (around 14 ounces)
• 1 carrot, peeled, cut into thin 2″ strips
• 1 medium onion, halved sliced
• A skillet
• A mixing bowl

What to do:

• Heat up a skillet (cast iron is best) over medium-high heat. To prevent the breasts from sticking, a coating of shortening can be used.
• Fry the chicken breasts until browned. Set aside.
• Mix the cornstarch, broth, honey an mustard until smooth.
• Pour the mixture into the skillet and wait until it starts to boil and thicken.
• Bring the chicken back into the skillet.
• Add the carrot and onion and cook until done.

Yum! This is best served with fluffy white rice.