- 1 of 4 Shake together crumbs and chili powder in a bag. Add the chicken; shake to coat. Remove chicken from the bag.
- 2 of 4 Heat oil in a large skillet over medium-low heat. Add the chicken; cook for 6 minutes or until browned, turning the chicken over halfway through cooking.
- 3 of 4 Meanwhile, whisk together the honey mustard, milk, flour and salt in a small bowl. Push the chicken to the side of the skillet. Stir the milk mixture into skillet along with carrots. Cook over medium heat, stirring constantly, until the mixture boils.
- 4 of 4 Spread the chicken over the other ingredients in the skillet. Cover; lower the heat and cook for 5 to 7 minutes or until chicken and carrots are cooked through. Sprinkle with green onion. Makes 4 servings.
Servings Per Recipe: 4
Per Serving: 96 mg chol., 554 mg sodium, 27 g pro., 308 kcal cal., 13 g Fat, total, 31 g carb.