7 October, 2020
Maria’s Honey Mustard Chicken
My wife asked me to cook this and sent me the recipe while I was at the store. It’s a solid tasty dish. I did add honey to the sauce recipe.
TIP: When cooking a meat with a sauce, the best tasting recipes tend to say to brown, remove, and then finish in an oven. This way the pan you use to brown can also be used to make a tasty sauce. Some recipes skip removing the meat and you just work the sauce with the meat with the tag ‘all in one pan’. This is not that type of recipe. The sauce is so important for this recipe that keeping the meat in the pan for all-in-one would affect it’s outcome.
Ingredients:
4-8 Boneless chicken breasts (I half them to make 2 flat breasts, they cook quick and are easier to get to temperature without overcooking)
1 Tbsp olive oil
salt and pepper to taste
1/2 cup chicken broth (low sodium is best)
1 cup half and half
3 to 4 Tbsp Dijon mustard
1 tsp dried oregano (recipe also said can substitute tarragon but I prefer oregano)
2 tbsp honey
Recipe:
1. Add olive oil to large skillet (enough to coat completely) and put range on medium high, must be hot before next step (test with splash of water)
2. Season chicken with salt and pepper to taste, add chicken and brown both sides. You want a good wooden spoon or spatula to pull and flip. Likely a good 4 minutes on each side of the chicken.
3. Move chicken to baking pan, cover and place in oven at 350 degrees. Depending on chicken thickness you will bake from 10 to 15 minutes. Test with thermometer till the chicken just passes 165 degrees.
4. Take your still hot skillet, turn down to medium, add chicken broth and start working and loosening the grit from the pan with wooden spoon. Slowly add in half and half (any milk is fine too) while stirring to blend. Half way thru the half and half add the mustard and oregano. When all half and half is finished, let boil and then stir. You will notice the smell will loose the mustard tinge as the sauce firms up. That’s when you add the honey and if you prefer maybe a little more mustard before stopping. Taste as you go towards the end of the sauce.
5. Remove baking pan while you finish your sauce. Pour sauce into the dish and mix until well coated.
6. Serve with your chosen accompaniments, we like wild rice and a green vegetable.
* recipe adapted from Easy Cookbook Recipes