Family Home and Life: Honey Mustard Chicken

This is one of our favorite dishes. Though I am using chicken breast here,?this recipe also works great chicken thighs or with pork chops;?and it?s easy too.?(that's my M.O :) I am guessing on the amount of chicken I use because I buy it in those big economy packs but?you will need about two pounds.?You can use a whole breast or, as I like to do, cut it into 2 pieces to make the breast thinner and cook faster as follows. Placing chicken flat on your cutting surface; put your hand flat on top and then with the other hand cut horizontally through the chicken breast.

here's the line up

Honey Mustard Chicken

Chicken breast, sliced in half horizontally, apx 2 lbs

2-3 tbs of oil

1-3 tbs of butter (optional)

2 cups of white wine

? to ? cups of mustard

? to ? cups of honey

Salt and pepper

Heat oil in a skillet. Salt and pepper then brown the chicken well on each side, cover and finish cooking. In about 10-15 min (if you have sliced a breast in half) your chicken should be done. Remove chicken from the skillet and let it rest, covered.?
If you are using it, add the butter to the skillet?and let it melt. Pour the?wine into your skillet to deglaze it. It?s a good idea to turn the flame off while you pour in the wine; be careful the wine is flammable! There will be a lot of sizzling and if you quickly cover the skillet?with a lid you can save yourself a lot of mess to clean up. Remove the lid, turn your heat down and simmer until the?wine is reduced by half. Add mustard (I suggest a good Dijon or a nice grainy mustard) and the honey. I like things with a lot of flavor so I add extra mustard and honey. You can adjust the amounts according to your taste. Mix it all together well and return the chicken back to the skillet and spoon sauce over it. Cover and heat through on low,?then serve.

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