This honey mustard chicken recipe of mine quickly became a house favorite. I came up with this recipe by accident, but in the words of Bob Ross, it was a “happy accident.” Many sauces are either too sweet or too sour, this one is just right to us. I now triple the batch of sauce because we like to put it all over broccoli and rice too!
Ingredients:
- 4-5 boneless, skinless chicken breasts
- 1 small onion sliced into very thin strips
- 1 cup of heavy whipping cream
- 1 1/2 Tablespoons of brown sugar
- 1/2 cup honey Dijon mustard
- 1 Tablespoon of butter
- salt and pepper
- Optional sides: cooked broccoli and rice
Directions:
1. First, put rice and broccoli on the stove to cook, or prepare your own desired sides. Broccoli and organic jasmine rice are two of my favorite with this meal. Next, prepare the chicken by seasoning breasts with salt and pepper, cook until no longer pink and juice is clear. I use my cast iron griddle for this. I have a thing for grill marks, and I love the way it cooks.
2. While chicken is cooking, or before you begin, thinly slice one small onion and set aside.
3. Next, prepare sauce by wisking together heavy whipping cream, honey dijon mustard, and brown sugar. Hey, no one said this was fat free.
4. In a separate pan, add butter and onions. Saute just until tender.
5. Add creamy mustard sauce to the pan with onions. Stir frequently on medium heat until it thickens slightly. Reduce to a low simmer for an additional 5-10 minutes. Sauce will thicken further as it cools.
6. I then take a few of the slices of onions and caramelize them a bit on my griddle. This of course is optional, but tastes delicious. Lastly, pour your sauce over prepared plate of chicken (and sides if you wish).
Enjoy!
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