Chicken and Vegetable Skillet Supper

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Chicken and Vegetable Skillet Supper

1 tablespoon olive oil
1 pound boneless skinless chicken breast, skinned
1 small onion, thinly sliced
1 teaspoon chicken-flavor instant bouillon
3/4 cup hot water
2 cups Frozen Broccoli Cauliflower and Carrots mix
1 tablespoon cornstarch
2 tablespoons water

Heat oil in large skillet over medium heat; add chicken and onion and
cook until chicken is browned on all sides. In small bowl, combine
Bouillon and 3/4 cup hot water; stir. Add bullion mixture to chicken;
bring to a boil. Reduce heat; over and simmer 15 to 20 minutes or until
chicken is fork tender and juices run clear. Add frozen vegetables;
cook 4 to 6 minutes or until crisp-tender. In small bowl, combine
cornstarch and 2 tablespoons water. Add to liquid in pan: cook until
thickened and bubbly, stirring constantly.