Honey Mustard Chicken

We tend to eat vegetarian or chicken most nights.  This is not for any particular reason, except for our preference.  Recently, I made some honey mustard chicken and we really liked it.  You may, too.  It was good enough for a company meal!

  

Honey Mustard Chicken

1/4 pound bacon or one box of the precooked kind

2 pounds chicken breasts

kosher salt

pepper

3 Tablespoons mustard

2 teaspoons minced garlic

1/4 cup honey

1 cup milk

1/3 cup cream

2 teaspoons cornstarch

2 Tablespoons chopped cilantro

  

Cook the bacon in a large frying pan.  I used the precooked kind.  It is less messy and left sufficient grease for this recipe without messing up my whole cooktop.

  

Remove the bacon and place it on some paper towels.

  

Season the chicken breasts with salt and pepper.  Cook them in the bacon grease until just brown, about 3 minutes in each side.  Remove the chicken from the pan and set aside.

Add the mustard, garlic, honey, milk and cream to the frying pan.  Stir to combine.  Reduce the heat to medium low.

  

Place the cornstarch in a small bowl and add 2 teaspoons water.  Mix it until all the cornstarch is dissolved and add it to the gently simmering honey mustard mixture.  Stir.  Continue to simmer until the mixture begins to thicken and then return the chicken breasts to the pan.  Turn the breasts occasionally make sure they are coated in the sauce.

Cook until the chicken breasts are done and no longer pink in the middle.  My chicken breasts were super thick.  I recommend thinner breasts so that they cook faster.  The honey mustard mixture didn't like being cooked as long as I needed to cook the chicken clear through.

  

Crumble the bacon by squeezing them in the paper towels on which you are draining them. 

Serve the breasts with their fair share of the sauce and sprinkle the crumbled bacon and chopped cilantro on top.  Parsley can be substituted for the cilantro, if you like.

  

I served the Honey Mustard Chicken with roasted baby red potatoes and onion along with sautéed zucchini...and onions.  I love cooked onions and usually use Vidalia onions for extra sweetness.

This was a fabulous dish and I will be making it again.  Come for dinner!  It is hard to have a new company dish in my repertoire and no guests to eat it!