Creamy Chicken with Carrots

Total time: 25 minutes
    Another skillet dinner: cook the chicken and carrots together and serve over rice. And, it's yogurt, not cream, for a healthier finish.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 3 carrots
• 1 onion
• 1 clove garlic
• 1 tbs dried parsley
• 1 tsp dried tarragon
• 1 cup (8oz, 240ml) chicken stock
• 1 tsp Dijon-Style mustard
• 2 tsp cornstarch dissolved in 1 tbs water
• 4 tbs (2oz, 60ml) Greek or plain yogurt
• Basmati Rice:
• 1/2 cup (3.3oz, 95gr) Basmati rice
• 1 tsp butter
• 1 cup (8oz, 240ml) chicken stock or water

 Instructions:

• Chop onion, mince garlic. 
• Peel and cut carrots into 2" (5cm) lengths.  Cut each length in half or quarters, depending on size. 
• Cut chicken breasts in half the short way. 
• Heat oil in a large skillet over medium heat. 
• Add onion, garlic, and sauté until tender, 4 - 5 minutes. 
• Add chicken and brown lightly, about 3 minutes per side. 
• Add carrots, stock, mustard, herbs, cover and simmer until chicken is done and carrots tender, about 15 minutes. 
• Dissolve cornstarch in water and stir into skillet. 
• Remove from heat, stir in yogurt. 
• Serve over Basmati Rice.
• Basmati Rice: 
• Melt butter in a small saucepan over medium heat. 
• Add rice and sauté, stirring for 2 - 3 minutes. 
• Add stock or water and thyme. 
• Cook rice for length of time on package. 
• When done fluff with fork and serve.