I've always had a love affair with honey mustard so I might be a little bias when it comes to loving this recipe but Mr. Lawyer liked it too and lawyers never lie right? This was easy and amazing. For lunch the next day I chopped up the leftover chicken and spooned the sauce over the leftover quinoa. It was to die for. This recipe has earned a spot next to my favorite Cashew Chicken Lettuce Wraps. I want to make both of these recipes over and over again.
Honey Mustard Chicken
(Pinterest find! From goodlifeeats.com)
Ingredients:
1/4 cup of grainy, course mustard (I subbed more smooth, spicy Gulden's Mustard)
1/4 cup smooth dijion mustard (Grey Poupon of course!)
1/2 cup honey
3 teaspoons extra virgin olive oil
1/2 of a small yellow onion, diced
2 cloves garlic, minced
2 1/2 pounds boneless skinless chicken tenderloins (I cut up chicken breasts)
salt and pepper
3 - 4 small sprigs of fresh rosemary
Directions:
1. In a small bowl, combine the mustards, honey, and 2 teaspoons of the olive oil.
2. In a sauté pan or cast iron skillet, add 1 teaspoon of olive oil.
3. Add the onion and sauté over medium heat until golden and tender, about 5 minutes. Add the garlic and sauté for an additional 1 - 2 minutes, until fragrant.
4. Place the chicken tenderloins on top of the onion and garlic mixture, or if the pan you cooked the onion and garlic in is not oven safe, transfer the onion and garlic to an oven safe dish and add the chicken to it. Salt and pepper the tops of the chicken according to your personal preference.
5. Pour the honey mustard mixture on top of the chicken. Arrange the rosemary sprigs around the chicken in the pan.
6. Bake the chicken covered at 400 degrees F for 20 minutes. Then remove the cover, baste the chicken with the sauce, and continue to cook for an additional 20 - 30 minutes uncovered, or until the chicken is browned on top and cooked through.
1/4 cup of grainy, course mustard (I subbed more smooth, spicy Gulden's Mustard)
1/4 cup smooth dijion mustard (Grey Poupon of course!)
1/2 cup honey
3 teaspoons extra virgin olive oil
1/2 of a small yellow onion, diced
2 cloves garlic, minced
2 1/2 pounds boneless skinless chicken tenderloins (I cut up chicken breasts)
salt and pepper
3 - 4 small sprigs of fresh rosemary
Directions:
1. In a small bowl, combine the mustards, honey, and 2 teaspoons of the olive oil.
2. In a sauté pan or cast iron skillet, add 1 teaspoon of olive oil.
3. Add the onion and sauté over medium heat until golden and tender, about 5 minutes. Add the garlic and sauté for an additional 1 - 2 minutes, until fragrant.
4. Place the chicken tenderloins on top of the onion and garlic mixture, or if the pan you cooked the onion and garlic in is not oven safe, transfer the onion and garlic to an oven safe dish and add the chicken to it. Salt and pepper the tops of the chicken according to your personal preference.
5. Pour the honey mustard mixture on top of the chicken. Arrange the rosemary sprigs around the chicken in the pan.
6. Bake the chicken covered at 400 degrees F for 20 minutes. Then remove the cover, baste the chicken with the sauce, and continue to cook for an additional 20 - 30 minutes uncovered, or until the chicken is browned on top and cooked through.
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