Honey Mustard Chicken
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 (http://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.
Ingredients – Salt & Pepper too!
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.
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.
Place the chicken on a plate and pour
the sauce over the chicken and serve.
Honey Mustard Chicken
- 2 chicken breast, boneless & skinless (I cut mine into pieces)
- 2 Tbl butter
- salt and pepper to taste
- 1/4 cup honey mustard sauce
- 1-1/2 Tbl flour
- 1/2 cup chicken broth
- 1/4 cup Half-n-Half
- 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.
Looks delish! 🙂
Thank you! Happy Valentines Day!
Aww thanks! Happy Valentine’s Day! Enjoy!🌹
Lovely. Love to you this Valentine’s Day. ❤💖💘
Awe thanks I hope you had a great Valentines Day as well.
My favorite kind of recipe, 5 ingredients or less!
And delicious! Thanks Jacque!
Reblogged this on Die Erste Eslarner Zeitung – Aus und über Eslarn, sowie die bayerisch-tschechische Region!.
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.
Yes I used chicken breast and I loved it. I usually only like dark meat as well. Your Chicken Princess dinner sounds amazing!!!
This looks delicious, and brings back memories of a similar looking dish called mustard chive chicken that my daughter used to cook for us. That was way back in the 80s when she was a teenager, and I don’t think I’ve had it since. A good reminder – thanks Diane.
Aw what a sweet memory! Thank you for sharing it with me Chris.
Thanks so much!