1 can (13 3/4 to 14 1/2 oz) chicken broth, divided (I use bouillon cubes)
2 Tablespoons ARGO Corn Starch
1 Tablespoon chopped fresh dill or 1 teaspoon dried dillweed
1 Tablespoon prepared mustard
1 Tablespoon canola oil
1 medium onion, sliced
4 boneless, skinless chicken breast halves (about 1 pound) In the meal I made yesterday, I used chicken tenders
3/4 lb. red potatoes, quartered
1 can green beans, drained
Stir 1/4 cup broth, corn starch, dill and mustard until smooth; set aside. In large skillet heat oil over medium-high heat. Add onion; saute 3 minutes. Add chicken; cook, turning once, 10 minutes or until done. Remove chicken; keep warm. Add remaining broth and potatoes to skillet. Simmer covered 12 minutes or until potatoes are tender. Stir corn starch mixture; add to skillet with green beans. Stirring constantly, bring to boil over medium heat, boil 1 minute. Pour over chicken breasts. Makes 4 servings.
The picture from the box really looks much more elegant than mine, probably because using the breasts gives it more substance so it is more like a sauce over the chicken breasts rather than having a casserole look. I have actually never tried it with the breast halves before. I usually cut my chicken into smaller pieces and add it in to the sauce so that we eat it more like a stew. (More like the picture shows).