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Main dishes

Chicken and Zucchini in Mustard Sauce

Chicken and Zucchini in Mustard Sauce recipe
Recipe and Photo by: Better Homes and Gardens
Small chunks of chicken breast and thinly sliced carrots and zucchini make this stir-fry with mustard sauce a fast, delicious weeknight dish.
1 min
30 min
4 servings

What You Need

cup  plain low-fat yogurt
tablespoons  Dijon-style mustard
 teaspoon dried tarragon, crushed
 Nonstick spray coating
medium  carrot, cut into thin strips (1/2 cup)
clove  garlic, minced
medium  zucchini, cut into thin strips (2 cups)
 tablespoon cooking oil
 ounces boneless skinless chicken breasts, cut into bite-size pieces
cups  hot cooked noodles (optional)

Make It

1. For sauce, in a small bowl stir together yogurt, mustard, and tarragon. Set aside.

2. Spray a wok or large skillet with nonstick spray coating. Heat over medium-high heat. Stir-fry carrot and garlic 1 minute. Add zucchini; stir-fry about 3 minutes more or until vegetables are crisp-tender. Remove from wok.

3. Add oil to hot wok. Stir-fry chicken for 3 to 4 minutes or until no longer pink. Return vegetables to wok. Add sauce to wok; toss to coat all ingredients with sauce. Cook and stir for 1 minute or until heated through.

4. If desired, serve with hot cooked noodles. Makes 4 servings.

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