6 thin sliced boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
½ cup low-sodium chicken broth, vegetable broth, or white wine
¼ cup Dijon mustard
¼ tablespoons agave nectar
2 heads broccoli florets (8 ounces)
½ onion, sliced
1 red bell pepper, sliced
1 teaspoon corn or tapioca starch
1. Preheat oven to 350˚ and lightly oil a 9x13-inch baking dish.
2. Rinse chicken breasts and pat dry. Using a skillet or mallet, pound chicken breasts to 1/4 inch thick. Sprinkle with salt and pepper. Heat olive oil and sauté chicken, turning until lightly brown (1–2 minutes per side). Place into baking dish. Deglaze pan with broth, scraping up any brown bits.
3. In a small bowl, whisk together mustard and agave. Add pan juices and starch and mix well. Pour sauce over chicken. Arrange broccoli florets, onion, and bell pepper on top of chicken. Cover with foil and bake for 15 - 20 minutes.
4. Serve with Rice or Bean Thread Noodles.
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