Honey Mustard Chicken
My first thoughts were not to make Honey Mustard Chicken, but a chicken Dijonnaise, which is hard to do when you are out of Dijon mustard. A few tweaks to accommodate what we have in store and I came up with a very nice tasting recipe. The recipe is for two so if your cooking for more, just multiply the ingredients.
Ingredients for Honey Mustard Chicken
- 2 Chicken Breasts
- 1 Tbs olive oil
- Salt and Pepper
- 1 medium onion diced
- 1 clove garlic diced
- 1/4 cup dry white wine
- 1/4 cup honey mustard
- 3/4 cup chicken stock
- 2 tsp dried tarragon
- 3 Tbs butter
Directions for Honey Mustard Chicken
Salt and pepper all sides of the chicken.
In a saute pan large enough to hold the chicken in a single layer add the olive oil and on medium to medium high heat brown the chicken on both sides.
Remove the chicken to a plate and add the onion to the pan and cook until softened and lightly browned, add the garlic and cook for a few minutes more.
Once the onions are lightly browned add the wine and deglaze the pan. Let the wine reduce by about half and then add the mustard, stock and tarragon and whisk until smooth being careful to scrape up any bits still on the bottom of the pan.
Place the chicken back into the pan and cover and cook on medium heat for about 20 – 25 minutes until the chicken is done and the sauce is thickened. Take the chicken out of the pan and hold on a warmed plate. If the sauce doesn’t look thick enough, turn the heat up on the pan and reduce. Once the sauce is thickened add the butter and whisk until it is emulsified completely. Taste and adjust seasoning if necessary Place the chicken back into the pan to coat, and serve, spooning more sauce over the top. Take the remaining sauce and serve on the side.
Serving suggestions:
Goes great with egg noodles tossed in butter and bread crumbs, and perfectly cooked carrots: http://www.rantsravesandrecipes.com/perfect-carrots-everytime
OMG! #divinechicken #bestchickenever What? Did you think I’m not a “with it” Pup? This one gets 5 paws for sure!
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- 2 Chicken Breasts
- 1 Tbs olive oil
- Salt and Pepper
- 1 medium onion diced
- 1 clove garlic diced
- 1/4 cup dry white wine
- 1/4 cup honey mustard
- 3/4 cup chicken stock
- 2 tsp dried tarragon
- 3 Tbs butter
- Directions for Honey Mustard Chicken
- Salt and pepper all sides of the chicken.
- In a saute pan large enough to hold the chicken in a single layer add the olive oil and on medium to medium high heat brown the chicken on both sides.
- Remove the chicken to a plate and add the onion to the pan and cook until softened and lightly browned, add the garlic and cook for a few minutes more.
- Once the onions are lightly browned add the wine and deglaze the pan. Let the wine reduce by about half and then add the mustard, stock and tarragon and whisk until smooth being careful to scrape up any bits still on the bottom of the pan.
- Place the chicken back into the pan and cover and cook on medium heat for about 20 - 25 minutes until the chicken is done and the sauce is thickened. Take the chicken out of the pan and hold on a warmed plate. If the sauce doesn't look thick enough, turn the heat up on the pan and reduce. Once the sauce is thickened add the butter and whisk until it is emulsified completely. Taste and adjust seasoning if necessary Place the chicken back into the pan to coat, and serve spooning more sauce over the top. Take the remaining sauce and serve on the side.
- Goes great with egg noodles tossed in butter and bread crumbs and perfectly cooked carrots.
