Prep 20 mins
Cook 25 mins
i received this in my email, and it looks like something my family will enjoy
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons dried tarragon
- 2 teaspoons dried basil
- 2 teaspoons dried thyme
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 2 tablespoons vegetable oil
- 4 boneless skinless chicken breast halves
- 1 cup white wine
- In a small bowl, blend Dijon mustard and honey.
- Mix in the tarragon, basil, thyme, salt, and pepper.
- Heat oil in a large skillet over medium heat.
- Place chicken in the skillet, and brush on both sides with the Dijon mustard mixture.
- Pour 1/4 cup wine around the chicken.
- Reduce heat, cover, and simmer about 10 minutes, until liquid is reduced.
- Pour another 1/4 cup wine around the chicken, and continue to cook about 5 minutes, until chicken is no longer pink and juices run clear.
- Remove from heat, reserving remaining liquid.
- Mix remaining wine into the skillet.
- Increase heat to medium, and scrape up browned bits.
- Cook and stir until liquid is reduced by about 1/3.
- Serve as a sauce over the chicken.
Very delicious chicken recipe, chia. The chicken was certainly moist and the sauce had delicious flavor. Honey, mustard, and wine are an unbeatable combination. Everyone in the family enjoyed it so will definitely make this one again. Very easy to make, too, so I would recommend it for anyone who doesn't have a lot of time to spend in the kitchen. Thanks for sharing the recipe and glad I took the dare. ;)
This was delicious. I love using honey and mustard together and the principle of the recipe is not new to me, but Chia's elements came together to create a very tasty dish. I doubled the ingredients because I had 10 chicken breasts (not very large) but I kept to the recipe. (I'll freeze half later). The only herb I didn't have was dried basil, which I substituted with rosemary. I was lucky enough to have dried French tarragon (so different from the awful Russian tarragon we get here) which I received in the Spice Swap from the garden of French Tart! I flattened the breats a little with a meat mallet to make sure they'd be tender. I didn't even have a good wine: I used a slightly sweet plonk which was in the fridge. Chia, no 4 of the instructions could perhaps be changed -- it would be risky to place the chicken in the skillet in hot oil, and then brush on the marinade, and it's also almost impossible to do! I mixed the sauce in a larger bowl and dipped each chicken breast in the sauce, and then it went to the hot oil! I'd also like to suggest that the sauce be tasted before using, to make sure the honey-mustard-herbs mixture tastes just right for individual tastes. The consistency of the sauce when reduced was perfect. This deceptively simple dish is quick, easy and delicious. Highly recommended! (A last thought: side dishes were brown rice, and steamed broccoli without any sauce or even salt, as it was so fresh. And I made a very large mixed salad. AND, NB: I got darling husband to taste the chicken and sauce when it was finished -- he said it was wonderful!)
This was unbelievably delicious!! I followed the recipe exactly and I am keeping it. Chicken was so moist and tasty. Wouldn't change a thing! Thanks so much chia