Recipe by justcallmetoni
Yes, there are already lots of recipes posted for honey mustard chicken. But this one *is* different and more importantly, it is really good. I prefer this with chicken with bone as is is a bit more juicy, but you could switch to one pound of boneless chicken and reducing the cooking time.
Top Review by morgainegeiser
This was quite easy to prepare and is ready in a snap. I didn't like the texture of the flour and it could have been a little more "mustardy" for me. But overall received well by family.
- 1 1⁄2 lbs skinless chicken breasts (4)
- 2 tablespoons flour
- 1⁄4 teaspoon salt (divided)
- 1⁄2 teaspoon pepper, freshly ground is best (divided)
- 2 teaspoons olive oil
- 2 small red onions, tops trimmed and quartered
- 1 green pepper, cut into 1 inch squares
- 2 garlic cloves, minced
- 3⁄4 teaspoon lemon zest
- 1⁄2 teaspoon dried sage
- 1 cup low sodium chicken broth (look for fat free)
- 2 tablespoons Dijon mustard
- 1 -2 tablespoon honey (I prefer just 1, but if you like sweet use a bit more)
- 2 tablespoons fresh lemon juice
- 2 teaspoons cornstarch (optional)
- 1 tablespoon water (optional)
Directions See How It's Made
- Cut the chicken with the bone into two inch pieces (use a good sharp knife or kitchen shears). Mix together the flour with 1/8 teaspoon of salt and 1/4 teaspoon of black pepper. Dredge the chicken in the seasoned flour.
- Using a large non-stick skillet, heat the olive oil until hot. Add the chicken pieces and cook about 2 minutes per side until the chicken has a nice golden exterior. Transfer chicken to plate.
- Using the same skillet, add the red onions, green peppers, lemon zest, sage, garlic and remaining salt and pepper to the pan. Give a quick stir to scrape some of the bits on the bottom of the pan.
- Add the chicken broth, mustard and honey and bring the liquid to a low boil. Add the reserved chicken to the pan and cover. Reduce heat to a simmer and cook for about 10 minutes until the chicken is cooked through and the vegetables have softened.
- If you like a thicker sauce, bring the pan up to a boil and add a slurry of the water and cornstarch. Stir frequently until the sauce is bubbly and thick, about a minute or so.
- I like this with bulgar but rice, white or brown, would work well.