Wednesday, January 28, 2009

Back to Basics - Honey Mustard Chicken

Last night I made a honey-mustard chicken dish that I haven't done in hmm...probably a couple of years now. Sebastian and I came up with this recipe years ago on a whim. It's so easy and so tasty that I've never had to play with it or refine it. the only difference this time was that I used a whole-grain beer mustard that I actually made myself as part of a Christmas gift basket I made up this year. It was yummy but not as punchy a flavour as with a commercial mustard. So, recipe time:

Skinless boneless chicken breast (about one breast per person) cut into bite sized pieces
whole grain dijon mustard
salt and pepper to taste
Cut up the chicken and place in a bowl and sealable bag
Mix up the honey, mustard, s&p. I don't have measurements for the ratio here. Basically you want to treat it like you're making a dressing or marinade (about 2 or 3 parts mustard to 1 part mustard). The most imporant thing is that you're happy with the taste. Mix up enough to give a good coating to the chicken. Add to the bowl and toss it all together.
Marinate the mixture in the fridge for a couple of hours at least.
Saute the chicken in a pan with a spoonful of olive oil. Cook the chicken until the marinade really gets soaked up and creates almost a crust on the chicken.

We've always served the chicken as a wrap or pita sandwich. We have a simple caesar salad with yummy little grape tomatoes to give a pop of freshness and put the chicken and salad in the pita.

Away you go, couldn't be easier!


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