Mustard chicken
Ingredients
- 3-4 chicken breasts (Butterflied or pounded thin)
- Salt & pepper
- 1tbsp onion powder
- 2tbsp butter
- 1 large onion
- 3 cloves garlic
- 1/2 cup chicken broth
- 2tbsp honey
- 1 1/2tbsp dijon mustard
- 1 1/2tbsp grainy dijon mustard
- 2/3 cup heavy cream
- 1/2 cup parmesan
Directions
- Prep: finely dice onion, mince garlic, and grate parmesan.
- Season chicken with salt, pepper, and half the onion powder. Melt butter in a large pan over medium-high heat and cook chicken for 4–5 minutes per side, until it reaches 155°F. Remove from the pan and set aside.
- In the same pan, lower the heat to medium and cook onion until softened. Add garlic and cook for 1 minute.
- Increase heat slightly, add broth, and scrape up any browned bits from the pan. Stir in honey, both mustards, remaining onion powder, and black pepper.
- Mix in heavy cream and parmesan until the sauce is smooth. Return chicken to the pan and cook until it reaches 165°F.
- Serve with one of the mashed potatoes from page 18.
Notes
- Safe internal temp of chicken is 165, but the breasts will finish cooking later and we do not want rubbery chicken.
