Honey Mustard Chicken
Servings
2Serving size
one 4 ounce chicken breast with sauceThis recipe can easily be multiplied and makes good leftovers.
Serve with Parmesan Squash or Herbed Zucchini and Roasted Potatoes or Rosemary Potatoes.
Serve with Rosemary Potatoes
AND
Serve with Roasted Potatoes or Rosemary Potatoes
AND
Serve with Herbed Zucchini or Parmesan Squash
Ingredients
| 1 tsp. Olive oil |
| 8 ounces Boneless, skinless chicken breast (2 4-ounce filets) |
| 1/2 cup No salt added vegetable stock (or no salt added chicken stock) |
| 2 tsp. Dijon mustard |
| 1 tsp.. Honey |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1 Tbsp. Reduced fat sour cream |
Instructions
When the oil is hot, add the chicken breast and sear on each side for about 2 minutes on each side.
Place the pan in the oven.
Roast the breasts for about 7 minutes then turn the chicken breasts over.
Return the pan to the oven and roast for another 5 to 7 minutes.
Remove the pan from the oven and set the chicken on a cutting board to rest.
Place the skillet over medium high heat.
Add the chicken or vegetable stock to the skillet and whisk to deglaze the pan.
Cook for about 2 minutes to reduce the stock by half.
Add the mustard, honey, salt and pepper.
Whisk until smooth.
Remove from the heat and put about 2 tablespoons of the sauce in a small dish or bowl.
Add the sour cream to the dish and whisk until smooth.
Add the sour cream mixture back to the skillet and whisk until smooth.
Serve the sauce over the roasted chicken.
Serve this recipe with one of these Breakfast side dishes.
Rosemary Potatoes
Preheat oven to 325° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters. Place potatoes…
AND
Serve this recipe with one of these starch side dishes.
Roasted Potatoes
Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters. Place potatoes…
Rosemary Potatoes
Preheat oven to 325° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters. Place potatoes…
AND
Serve this recipe with one of these vegetable side dishes.
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
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Special Diet Information
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Lactose
This recipe is NOT safe for those who are lactose intolerant.
Recipe Notes
Roasting chicken this way and then deglazing the pan makes for a perfect sauce. After you have deglazed the pan, keep the heat on medium high so the stock reduces quickly. Tempering the sour cream with some warm sauce (warming it before you put it in the hot pan) will keep the sour cream from splitting.
This recipe is great with a little bit of dried tarragon (about 1/8 teaspoon) or some rubbed sage (about 1/2 teaspoon).