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Honey Mustard Chicken With Vegetables

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Ingredients

Adjust Servings:
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)

Nutritional information

278.2
Calories
45 g
Calories From Fat
5.1 g
Total Fat
1 g
Saturated Fat
99 mg
Cholesterol
361 mg
Sodium
14.9 g
Carbs
1.6 g
Dietary Fiber
7 g
Sugars
42.1 g
Protein
329g
Serving Size

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Honey Mustard Chicken With Vegetables

Features:
    Cuisine:

    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.

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Honey Mustard Chicken With Vegetables, 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 , 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


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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    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.

    6
    Done

    I Like This With Bulgar but Rice, White or Brown, Would Work Well.

    Avatar Of Hazel-Ann Price

    Hazel-Ann Price

    Grill master known for his perfectly seared and tender meats with a kiss of smoke.

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