Honey Garlic Dijon Chicken

Gimme some lovin’ ~ Honey Garlic Dijon Chicken Style.

There are many days when clean eating is my middle name.  But when the fall weather sets in, all that seems to change.  Pretty funny how my waist line seems to grow with the seasons, but that’s another story.  Tonight, I’m in a saucy mood.   That is a day when nothing short of a OMG sauce will do, and this honey garlic dijon chicken has just that.

I’m pretty fond of chicken.  I cook it every way there is, it seems and I’ve sampled dozens of sauces.  When you use boneless skinless chicken breasts like I often do, a sauce is pretty much a necessity to make sure the meat is not too dry and finishes well.

Since this was a last minute sort of decision for me, I had to raid my pantry, and came up with these things. Think I an make a sauce out of them?  My husband saw this and said he thought this was going to be a sophisticated comfort food night.  I think he might be right!These chicken breasts are sort of ginormous and Richard and I are trying to cut down on our portion size, so I cut them into four instead of two. When I smother them with a rich and delicious sauce, we won’t mind the size at all. (plus it gives me some to have for lunch for a few days….just sayin’.)

There is something very soothing to me about sautéeing chicken on a cold autumn day.  I know, I know,  only crazy blogger ladies say something like that, but I FEEL it today.  I am just as warm and toasty feeling as those chicken pieces are right about now.  Oh…by the way, if you are looking for a nonstick pan to beat all (at somewhat of a budget price) you can’t beat the one I am using right now.  It cooks beautifully. No sticking, EVER, and washes up in a flash. I just love this Green Pan so much. Best purchase I have made for cooking in a long long time.  I bought one to try and then went back and got a larger one and a smaller one.  

Dijon.  What’s that you say?  Pronounce it dee john, (well more accurately dee zhon but lets not get TOO Frenchie, you snob, you!) and think French cooking and you get the picture. To make Dijon mustard from scratch you incorporate white wine and ground brown mustard seeds along with salt and other spices.   Does that say SAUCE to you?  It sure does to me.  Yup….

Now this is just not any old Dijon mustard sauce. Anyone can make that with a big ole hunk of Dijon mustard and some water.  This one is reefined.  Right about now I put on my beret and got out the wine and started really cooking.  Not being satisfied with just a mustard sauce, I added some honey to it and a dash (just a dash, I was busy drinking the rest of it…winkie…) and some chicken broth.  Now THAT’S a Dijon sauce that any Frenchwoman would be proud of!

The flavor is amazing.  It is sweet and garlicy and tart from the mustard and finishes so well with that little bit of wine.  It is surprisingly light for a French sauce and complements the chicken perfectly.

Can you believe this took me all of about 15 minutes to put together?  It is fast and easy enough for a busy week night, but TRUST ME, perfect for any special occasion. I do believe I am going to see this delicious honey garlic Dijon chicken in my future many times over.  

Serve it with some seasoned rice for a perfectly teamed meal.  You can be sure that your family will love this one.  My husband just walked in and I gave him a taste of the sauce, just to tease him and show him what a good wifie I am.  His response?  “Oh yeah...”  (That is high praise, coming from an Englishman!)

I know this is going to be great, because really…Mustard. HONEY. Wine. Garlic?  Seriously…you can’t go wrong!

Yield: 4

Honey Garlic Dijon Chicken

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Cook Time 15 minutes

Total Time 15 minutes

Ingredients

• 1 lb chicken breasts,boneless skinless
• Pinch of Kosher salt
• Dash of cracked Black pepper
• 1 tsp olive oil
• 2 tsp butter
• 3 cloves garlic, minced
• 3 tbsp honey
• 1 tbsp Dijon Mustard
• 2 tbsp chicken broth
• 2 tbsp white wine

Instructions

1. Season the chicken with Kosher salt and cracked black pepper on both sides.
2. Place a non stick skillet over medium heat and add 1 teaspoon olive oil and 1 tsp of butter. Pan-fry the chicken on both sides until lightly browned and no longer pink inside. Set aside.
3. Add the remaining 1 tsp of butter to the pan, and stir-fry the garlic until slightly browned. In a bowl, dd the honey, Dijon Mustard, chicken broth, wine and salt. Stir to combine well. Add the sauce ingredients into the skillet cook until it reduces and it velvety smooth. Return the chicken to the pan and coat well.
4. Remove from the heat and serve immediately.

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