Honey Mustard Chicken

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This Honey Mustard Chicken tasted amazing! I usually don’t like white meat but this was so moist and the flavor….wow! I would eat this again anytime. I had a gigantic chicken breast and cut it up for my husband and myself. If you make this for more than two people just double it, triple it or what ever amount you need. I used my homemade Honey Mustard Sauce (https://indianeskitchen.com/2018/02/07/honey-mustard-sauce) with this, however, you can use any Honey Mustard Sauce you would like.

Recipe adapted from Sherrie Collis.

 

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Ingredients – Salt & Pepper too!

 

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In a large frying pan over medium low heat, melt the butter,

add the chicken pieces then salt & pepper.

 

Brush the Honey Mustard Sauce liberally on top of the chicken.

Cook for about 10 minutes until chicken is cooked halfway through.

Turn the chicken over and brush with the rest of the Honey Mustard Sauce.

 

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Once the chicken is completely cooked, remove from the pan.

Add the flour to the pan and whisk until bubbly.

 

Slowly whisk in the chicken broth and then the Half-n-Half.

Continue to whisk until the sauce gets thick.

Add the chicken back into the pan and cook another

five minutes turning over halfway through.

 

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Place the chicken on a plate and pour the sauce over the chicken and serve.

 

Honey Mustard Chicken

http://www.InDianesKitchen.com

5AAE6973-A087-4A6D-BB5D-E98B8B204F5E

Ingredients

2 chicken breast, boneless & skinless (I cut mine into pieces)

2 Tbl butter

salt and pepper to taste

1/4 cup honey mustard sauce (my homemade link below)

https://indianeskitchen.com/2018/02/07/honey-mustard-sauce

1-1/2 Tbl flour

1/2 cup chicken broth

1/4 cup Half-n-Half

Directions

In a large frying pan, melt butter over medium low heat.

Add the chicken then salt and pepper the chicken to taste. Brush the top of the chicken liberally with the honey mustard sauce.

Cook for about 10 minutes or until the chicken is cooked halfway through. Turn the chicken over and brush on the rest of the honey mustard sauce. Continue to cook until the chicken is completely cooked.

Remove the chicken to a plate and cover to keep warm.

Add the flour to the pan whisking until it bubbles. Slowly whisk in the chicken broth and then the Half-n-Half. Continue to cook and whisk until it bubbles and gets thick.

Add the chicken to the sauce and continue to cook for five minutes turning over halfway through.

Place the chicken on a serving plate and pour the sauce on top.

http://www.InDianesKitchen.com

 

 

 

 

 

 

 

 

 

 

 

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Categories: Chicken

13 Comments »

  1. I’m not usually keen on breast of chicken either, but I love the more succulent thigh meat. Is the breast what your refer to as being the white meat Diane? Perhaps this dish was was moist because of the small pieces, and frying in butter first. It looks delicious. I made something similar myself a couple of nights ago, but with thighs, Dijon mustard, white wine and cream. It had asparagus in it too, an old recipe I’ve been make since the 1980s. I call it Chicken Princess.

    Liked by 1 person

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