Mr Food Honey Mustard Chicken Recipes

HONEY MUSTARD CHICKEN MARINADE

Steps:

• For the marinade: Combine the honey, Dijon mustard, whole-grain mustard and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Transfer the chicken from the bag to a 9-by-13-inch baking dish and cover with foil. Roast in a 425-degree F oven for 10 minutes. Uncover and continue cooking until cooked through and an instant-read thermometer registers 165 degrees F, 10 to 15 minutes more.

SHEET-PAN HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 425°. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the sauce over chicken; reserve remaining sauce for beans. Pour water into pan. Bake 25 minutes., Meanwhile, combine beans, sweet peppers, remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until a thermometer inserted in chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds.

HONEY MUSTARD CHICKEN WITH VEGETABLES

Steps:

• 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.

STOVE TOP HONEY-MUSTARD CHICKEN

Steps:

• Peel and chop the onion finely.
• Heat the oil in a large skillet, and sauté the onion until translucent.
• Add the chicken pieces, turning to lightly brown on both sides.
• Add the chicken stock and turn the heat to high.
• Add the honey, mustard and black pepper.
• Cook until the stock is reduced to a thick sauce.
• Reduce the heat, and continue cooking until the chicken browns and the mixture begins to caramelize - usually just a few minutes more.
• Turn the chicken to let the other side brown a bit, but remove the pan from the heat if the sauce gets as dark as you want it.
• This has a fairly mild mustard flavour; stir in a little more mustard just before serving if you want more bite.