Chicken Breasts in Honey Mustard Sauce

READY IN: 30mins
Recipe by mbwolf

I found this recipe in an old Better Homes and Gardens cookbook and altered it a bit. I don't know why but it goes wonderfully with peas and baked potato. Just drizzle a bit of sauce on the peas and potatoes, YUM!

Top Review by momaphet

This was delicous! The sauce was rich and savory. I used boneless skinless chicken thighs and skipped the parsely. I served it with spaetzle. Made for PAC Fall 2012

Ingredients Nutrition


  1. In a deep skillet, brown chicken breasts lightly in oil.
  2. When browned, remove breasts and drain skillet.
  3. Reserve breasts, keeping warm.
  4. On medium high heat, cook onion in apple juice.
  5. Once onion begins to soften, reduce heat to medium and add whipping cream, stirring frequently.
  6. Add honey mustard and stir until blended.
  7. Add parsley and chicken breasts.
  8. Cook chicken breasts another 6 minutes per side or until cooked through, basting chicken with sauce every minute or so to keep skin moist.
  9. Serve and enjoy.

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