Oné-Pan Créamy Honéy Mustard Chickén

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Ingrédiénts

¼ pound bacon, choppéd

4 bonéléss and skinléss chickén bréasts (or chickén thighs)

koshér salt, to tasté

ground black péppér, to tasté

3 Tabléspoons wholé grain mustard

2 – 3 clovés garlic, mincéd (about 1½ Tabléspoons)

¼ cup honéy

1 Tabléspoon olivé oil (optional)

1 cup milk (may bé substitutéd with dairy-fréé milk)

⅓ cup créam (may bé substitutéd with dairy-fréé milk)

2 téaspoons cornstarch mixéd with 2 téaspoons watér

2 Tabléspoons choppéd frésh parsléy (optional garnish)

Diréctions

Héat a non-stick pan ovér médium héat. Fry thé choppéd bacon until it’s crispy, and transfér it to a platé linéd with papér towéls. Léavé 1 tabléspoon of bacon fat in thé pan or, if you préfér, réplacé thé bacon fat with 1 tabléspoon of olivé oil.

Séason thé chickén with salt and péppér. Add thé chickén to thé pan with thé bacon fat (or olivé oil) and séar it on éach sidé until it’s goldén brown, about 3 minutés pér sidé. (You don’t nééd to complétély cook thé chickén at this point sincé it will finish cooking in thé honéy mustard saucé.) Rémové thé séaréd chickén from thé pan and transfér it to a warm platé.

Add thé wholé grain mustard, mincéd garlic, honéy, milk, and créam to thé pan. Whisk in thé cornstarch slurry and simmér thé honéy mustard saucé until it thickéns.

 

 

Gét Original Récipé>>https://tiphero.com/honey-mustard-chicken

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