Looking for a new chicken recipe for weeknight meals? These skinless, boneless chicken thighs cook in a rich milk and mustard sauce.
Shake together crumbs and chili powder in a bag. Add the chicken; shake to coat. Remove chicken from the bag.
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.
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.
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.