Chicken with Cashews and Vegetables

Chicken with Cashews and Vegetables

1 tablespoon olive oil
16 ounces boneless/skinless chicken breasts, sliced into strips
2 garlic cloves, minced
6 tablespoons chopped cashews
1 small red bell pepper, cut into strips
1 1/4 cup snow peas
1/2 cup chicken broth
1/2 cup sour cream
2 tablespoons grainy Dijon mustard
2 tablespoons honey

In a large skillet, heat oil over medium-high. Add chicken and garlic - cook for about 4 minutes.
Add cashews, bell pepper and snow peas - cook until tender, about 2 minutes.

Add chicken broth, reduce heat and simmer for 8-10 minutes or until chicken is cooked through.

Move chicken and vegetables (keep any liquid in the pan) to a bowl and keep warm. Whisk in sour cream, Dijon and honey to the juices in the skillet and heat until warmed through. Pour sauce over chicken mixture and toss to combine.

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