Creamy Honey Mustard Chicken

 

I had picked up a small package of chicken breasts the other day. I froze one breast and was looking for a way to cook the one I didn't freeze. I found this recipe on Salt & Lavender.   It looked really simple and easy to make, and I already had everything in the house that I needed to make it.

I don't like to cook the same things all the time. Variety is the spice of life.  I also like to share new things with you. I do all of the testing of these recipes so that you don't have to!  You can rest assured that when I share a recipe with you it is 100% perfect!

 

When we were children, our mother used to make us what she called Maryland Chicken. It was chicken breasts coated in cracker crumbs and fried in butter. I can tell you now that it was some tasty. That is the only way she ever cooked chicken breasts. They were not something we had very often and so she cooked them in the best way that she knew how.

Chicken seems to be much affordable now than it was back then.  I can afford to try different things out when it comes to cooking chicken breasts.  This was simple and it was delicious!  That sauce was amazing.  Rich and creamy with just enough mustard flavor and not overly sweet.  There was just a slight tang and heat from the mustard.

I cut the recipe in half, with the exception of the sauce. I kept that to the whole.  Can you ever have too much sauce?  (The amounts shared here are for the smaller amount just in case you are not a glutton like I am.)  😉

 

WHAT YOU NEED TO MAKE CREAMY HONEY MUSTARD CHICKEN

I know you must get tired of me saying this, but really simple ingredients. I can cook complicated if I want or need to. I just don't want to cook complicated food on a daily basis. I save that for special occasions. Simple, quality ingredients, put together in the most delicious and yet simple way is what I like.

• 1 large chicken breast, cut in half lengthwise
• 1/4 tsp salt
• 1/4 tsp coarse black pepper
• 1/4 tsp garlic powder (not salt)
• 2 TBS flour, for dredging
• 1/2 TBS light olive oil
• 1 1/2 TBS butter, divided
• 1/4 cup (60ml) chicken stock
• 1 TBS Dijon mustard
• 1/2 TBS honey
• 1/2 cup (120ml) heavy/whipping cream

 

My chicken breast was not HUGE but it was also not small. I suppose it was about the size and depth of my full hand, held out straight. This made two lovely sized cutlets.  You can find out how to do that here.

Make sure you use garlic powder and not salt. If you use salt the dish will be too salty.

Use a good quality Dijon mustard. I use Maille. It's French and has the best flavor.

For chicken stock I use Better than Boullion. It's not overly salty. I find the chicken stock cubes to be overly salty and do not like to use them at all any more if I can help it.

I also use salted butter and fresh local cream.

 

HOW TO MAKE CREAMY HONEY MUSTARD CHICKEN

This is really quite simple to make and goes together really quickly if you have everything ready to go before you begin!

Prepare your chicken, cutting it in half lengthwise so that you have two cutlets. (There is a great tutorial at the link.) Season the cutlets on both sides with the salt, pepper and garlic powder. Dredge with flour, shaking off any excess. Set aside.

Heat the olive oil and 1/2 TBS of butter in a non-stick skillet over medium high heat. Once the butter begins to foam, add the chicken pieces.

 

Cook for 4 to 5 minutes, flip over and cook for a further 4 to 5 minutes on the other side. They should be golden brown. Remove to a clean plate.

Add the stock, remaining butter, mustard and honey. Whisk together to amalgamate.

Whisk in the cream. Heat until the sauce begins to bubble. Add the chicken back to the pan, presentation side up.

Cook for an additional 5 minutes or so until the chicken is thoroughly cooked through and your sauce has reduced and thickened to your liking.

Serve hot with rice, mashed potatoes, or pasta.

 

HINTS AND TIPS FOR CHICKEN BREAST PERFECTION

Dry no more!  If you follow my hints and tips, you can be sure of a juicy tender piece of chicken!

1.  If you are cooking your chicken plain, that is without a sauce, it is always better to cook your chicken breasts with the skin on rather than it off.  The skin helps to protect the meat and keep it from drying out. You can always peel it off and discard after cooking if you don't want the extra calories. 

2. Chicken breasts can be a bit dry. This is because they are much leaner than other parts of the bird. A marinade, brine or rub goes a long way in adding flavor to the meat and keeping it moist. A basic salt and pepper rub is just fine if you want to keep things simple.

3.  Pounding chicken breasts with the flat side of a meat pounder always tenderizes them a bit. Even if you are not going for larger flatter pieces of chicken, a bit of pounding helps to even out the pieces and breaks down the tissues a bit rendering that tiny bit more succulent.

4.  Keep all of your chicken pieces as much the same size as you can. You can do this by pounding, or by slicing them into smaller thinner pieces.  They will also cook faster this way.

5.  Overcooking is the main culprit when it comes to producing chicken breasts which are dry and unpalatable. You need only cook them until the juices run clear. Bear in mind as well that they will continue to cook when you remove them from the pan.  Let them rest, lightly covered for a few minutes and you will achieve perfection. 

True confession here, I doubled the sauce. I like lots of sauce. I know I am very naughty as it is made with real cream, but boy oh boy was it ever yummy!

The chicken was tender and juicy and that sauce was fabulous. I enjoyed it with some steamed rice and broccoli.  This was a delicious meal for sure and was very quick to pull together!

 

I eat a lot of chicken.  That's because it is usually one of the cheaper meats to buy and it is also such an adaptable protein.  Here are a few other recipes that we really enjoy which highlight tender and juicy chicken breasts!

CHICKEN MARGHERITA - This dish is a simple, single serving dish made with a baked chicken breast, pesto, tomatoes, and melted mozzarella, finished with a lemon garlic sauce for fresh, bold flavor. You can very easily double it to feed two people. This is tender, juicy and delicious with fabulous flavors.  Goes very well with pasta or rice.

CRUNCHY HOT HONEY CHICKEN CUTLETS -No deep frying involved. You coat the chicken and lightly fry it in a tiny bit of light olive oil.  Cooked to tender and juicy perfection, nicely crisped on the outside and served with a delicious homemade hot honey drizzle sauce. Can you say finger-licking good! I hope so because this is all that and more!

Yield: 2 Servings

Author: Marie Rayner

Creamy Honey Mustard Chicken

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Melt in the mouth tender pieces of chicken breast with a rich and silky honey Dijon Sauce. What's not to love! Recipe can easily be doubled. This goes together very quickly and can be on the table in less than half an hour.

Ingredients

• 1 large chicken breast, cut in half lengthwise
• 1/4 tsp salt
• 1/4 tsp coarse black pepper
• 1/4 tsp garlic powder (not salt)
• 2 TBS flour, for dredging
• 1/2 TBS light olive oil
• 1 1/2 TBS butter, divided
• 1/4 cup (60ml) chicken stock
• 1 TBS Dijon mustard
• 1/2 TBS honey
• 1/2 cup (120ml) heavy/whipping cream

Instructions

1. Prepare your chicken, cutting it in half lengthwise so that you have two cutlets. Season the cutlets on both sides with the salt, pepper and garlic powder. Dredge with flour, shaking off any excess. Set aside.
2. Heat the olive oil and 1/2 TBS of butter in a non-stick skillet over medium high heat. Once the butter begins to foam, add the chicken pieces.
3. Cook for 4 to 5 minutes, flip over and cook for a further 4 to 5 minutes on the other side. They should be golden brown. Remove to a clean plate.
4. Add the stock, remaining butter, mustard and honey. Whisk together to amalgamate.
5. Whisk in the cream. Heat until the sauce begins to bubble. Add the chicken back to the pan, presentation side up.
6. Cook for an additional 5 minutes or so until the chicken is thoroughly cooked through and your sauce has reduced and thickened to your liking.
7. Serve hot with rice, mashed potatoes, or pasta.

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