Chicken with Herbed Pomegranate Blueberry Sauce

Vegetable cooking spray

4 skinless, boneless chicken breast halves (about 1 pound)

1 tablespoon butter

2 medium carrots, thinly sliced (about 1 cup)

1 small zucchini, thinly sliced (about 1 cup)

2 large shallots, chopped (about 1/2 cup)

2 cloves garlic, minced

2 tablespoons chopped fresh rosemary leaves

1 tablespoon chopped fresh thyme leaves

1 1/2 cups V8 V-Fusion® Pomegranate Blueberry Juice

2 tablespoons country-style Dijon mustard

1 cup brown rice, cooked according to package directions (about 3 cups)

• Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet and keep warm.
• Heat the butter in the skillet over medium-high heat. Add the carrots, zucchini, shallots, garlic, rosemary and thyme and cook for 3 minutes. Add the juice and mustard and heat to a boil, stirring often. Reduce the heat to medium and cook for 15 minutes or until the juice mixture is slightly thickened and reduced to about 1 1/4 cups.
• Return the chicken to the skillet and cook for 5 minutes or until the chicken is cooked through. Serve with the rice.