Friday, 4 November 2011

Honey Mustard Chicken

Sweet honey and tangy mustard meld in the oven to create a delicious glaze and dipping sauce. For best results use fresh herbs.  Serve with Creamy Mashed Potatoes.


4              chicken breasts or 6 chicken thighs, bone-in or boneless
2              tablespoons olive oil
1/4           cup flour
1/4           teaspoon salt
1/4           teaspoon black pepper
1/2           cup honey
1/2           cup Dijon mustard
2              tablespoons chopped fresh basil


Preheat oven to 175º.

Heat oil in a large sauté pan over medium-high heat. Mix flour with salt and pepper.  Coat chicken pieces with seasoned flour, shaking off excess.  Brown chicken on all sides.  Transfer to a baking dish.

Mix honey, mustard, and basil.  Pour sauce over chicken and bake for 30 minutes.  Midway through the cooking, turn and baste the chicken pieces once.

If you can get fresh tarragon, substitute for the basil.  Called "King of Herbs" by the French, tarragon imparts a subtle licorice flavor that goes perfectly with honey and mustard.

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