Honey Mustard Chicken With Vegetables

Recipe by justcallmetoni
READY IN: 25mins




  • 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.