Honey Mustard Chicken Recipe
- cook TIME 30 mins
- prep TIME 10 mins
- total TIME 40 mins
Ingredients (16)
- 20 oz skinless boneless chicken breast
- 2 tbsp honey
- 1 tbsp traditional Dijon mustard
- 1/2 tbsp whole grain mustard
- 24 oz potatoes peeled and cut into 1-inch cubes
- 4 oz green peas
- 1 tbsp garlic minced
- 1/2 tbsp lime juice
- 2 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 cup whole milk
- 4 tbsp heavy cream
- 1 tsp all-purpose flour
- 2 tbsp parsley chopped
INSTRUCTIONS
Prep:
Place the chicken breast on a chopping board. Lay one hand flat on top of the chicken breast to stabilize it. From the long side of the chicken breast, slice the meat in half in a sawing motion, but leave about 1/4 inch so that the two pieces are still intact. Set it aside and repeat with the remaining pieces.
From the long side of the chicken breast, slice the meat in half in a sawing motion, but leave about 1/4 inch so that the two pieces are still intact. Set it aside and repeat with the remaining pieces.
Carefully rinse the potatoes under the faucet to remove any dirt left on the skin. Use a peeler to peel off the skin and discard it. Cut the peeled potatoes into 1-inch chunks.
Finely mince the peeled garlic.
Finely chop the parsley.
Cook:
Cook the potatoes and green peas: Place 24 oz peeled, cubed potatoes in a large microwave-safe bowl. Microwave them at ‘high’ for 12 minutes. Then microwave 4 oz green peas at ‘high’ for 3 minutes, then give them a quick rinse under running water.
Mash the cooked potatoes: Add a small portion of cooked potatoes at a time into the vegetable mill to mash. Repeat this process with the rest of the potatoes.
Marinate the chicken breasts: On a large platter, add 20 oz skinless, boneless chicken breast, 1/2 tsp paprika, and 1/2 tsp garlic powder. Gently rub the seasoning onto both sides of the chicken breasts.
Pan-sear the well-seasoned chicken breasts: Place a large skillet over medium heat and heat 1 tbsp olive oil. Pan-sear each side of the chicken breasts for 3 minutes and 30 seconds (7 minutes in total). Remove the chicken breasts from the heat.
Sauté the garlic: In the same skillet, add the remaining olive oil and 1 tbsp minced garlic. Stir well for 30 seconds. Add 1 tsp all-purpose flour to the skillet and mix for another 30 seconds.
Add the rest of the sauce ingredients: Pour 1/2 cup whole milk, 4 tbsp heavy cream, 2 tbsp honey, 1 tbsp traditional Dijon mustard, 1/2 tbsp whole grain mustard, 1/2 tbsp lime juice, and 1/2 tsp salt into the skillet. Stir until all the ingredients are well-combined.
Incorporate the pan-seared chicken breasts: Turn to low heat, then add the chicken breasts to the skillet. Let them simmer for 5 more minutes. Turn off the heat.
Garnish and serve: Transfer your desired portion onto a platter and garnish with 2 tbsp chopped parsley. Enjoy your honey mustard chicken with mashed potatoes and green peas on the side.
