So Monday during my regular lunch at home Rachael Ray was hosting the worlds largest cooking demo and I wanted in on the action! So Monday night Matt was able to come home early which never happens and that was the perfect excuse to make her Honey Mustard Chicken…..which was soo good!
Honey Mustard Chicken
• 18 ounces chicken tenders, cut in half
• Salt and pepper
• 1 1/2 tablespoons EVOO, a couple of turns of the pan
• 3 tablespoons butter
• 2 carrots, peeled and thinly sliced on an angle
• 1 large parsnip, peeled and thinly sliced on an angle
• 1 large shallot, thinly sliced
• 2 tablespoons flour
• 1 3/4 cups chicken stock
• 1 tablespoon Worcestershire sauce
• About a 1/4 cup Dijon mustard
• About a 1/3 cup honey
• 2-3 tablespoons flat leaf parsley chopped, for garnish
Season the chicken with salt and pepper. Heat EVOO, a turn and a half of the pan, in a skillet with tight fitting lid over medium high heat. When oil is hot add chicken in single layer and cook to light golden in color, remove chicken to a plate
Add butter to skillet and melt, add carrots, parsnips and shallots and season with salt and pepper. Cover pan and soften vegetables 2-3 minutes, stirring occasionally. Uncover pan and sprinkle in flour, stir 1 minute or so, stir in stock and season with Worcestershire sauce, mustard and honey…
For my side item I thought mash potatoes would be nice and let me tell you I will never peel and use regular Idaho’s again!! The bag below tastes exactly like I made them from scratch and is soo easy, if you haven’t tried these you must do it NOW!
Add the chicken back to the skillet and thicken sauce to coat spoon. Garnish with parsley
And Wah-la!!! It was so yummy, and Matt who is not real keen on “sweet foods for dinner” loved this!
Now, want to watch the pro do it? Here you go…………Enjoy! Let me know if you have or are gonna make this!