Ingredients
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4
-
1
-
1/2
-
1
-
3
-
2
-
-
-
-
-
-
-
-
-
Directions
Chicken Breasts in Honey Mustard Sauce, 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!, This was delicous! The sauce was rich and savory used boneless skinless chicken thighs and skipped the parsely I served it with spaetzle Made for PAC Fall 2012, Made for PAC 2010 Very different sauce which I thought was great I did use a honey dijon mustard I changed 2 little things used more parsley as I really like fresh parsley and I seasoned the chicken well with salt and pepper before searing Very nice dish Thx for posting! Kim
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Steps
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1
Done
|
In a Deep Skillet, Brown Chicken Breasts Lightly in Oil. |
|
2
Done
|
When Browned, Remove Breasts and Drain Skillet. |
|
3
Done
|
Reserve Breasts, Keeping Warm. |
|
4
Done
|
on Medium High Heat, Cook Onion in Apple Juice. |
|
5
Done
|
Once Onion Begins to Soften, Reduce Heat to Medium and Add Whipping Cream, Stirring Frequently. |
|
6
Done
|
Add Honey Mustard and Stir Until Blended. |
|
7
Done
|
Add Parsley and Chicken Breasts. |
|
8
Done
|
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
Done
|
Serve and Enjoy. |
