Spicy Honey Mustard Chicken

Spicy Honey Mustard Chicken
A super quick marinade with a delicious heat. Say goodbye to boring chicken breasts!
Recipe type: Main Dish
Serves: serves 4
  • ¼ cup honey
  • ⅓ cup spicy brown mustard
  • ½ tsp. Paprika
  • ½ tsp. Kosher salt
  • ½ tsp. pepper
  • 2 tbsp. apple cider vinegar
  • 1 tsp. Garlic powder
  • ½ tsp. Cayenne
  • ½ tsp. cumin
  • 1 tbsp. olive oil
  • 2 lbs. boneless, skinless chicken breast
  • optional garnish: chopped Italian parsley
  1. Prepare the marinade by combining all the ingredients but the chicken in a small mixing bowl.
  2. Cover the chicken breasts with the marinade. Cover and let sit in the fridge for 1-2 hours, or up to overnight.
  3. Cook on medium-high in 1 tbsp. Olive oil, occasionally flipping, until cooked throughout and golden brown on all sides.
Feel free to use chicken thighs or legs instead of the breasts all equally tasty

How to make this Dish

Ginger Chicken Asparagus & Shiitake Mushrooms Stir-Fry

Ginger Chicken Asparagus & Shiitake Mushrooms Stir-Fry
A stir-fry of tender chicken, bright green asparagus and earthy shiitake mushrooms. Before you prepare the stir-fry, start the rice so you’ll have a complete dinner on the table in less than 30 minutes.
Serves: 6
Prep time: 
Cook time: 
Total time: 
  • 1¼ pound boneless skinless chicken breasts, cut into chunks
  • ¼ cup plus 2 tablespoons flour, divided
  • ¾ cup Chicken broth
  • ¼ cup honey
  • ¼ cup soy sauce
  • 1 Tablespoon Ginger, finely grated
  • 4 cloves Garlic minced,
  • ¼ teaspoon Red Pepper, Crushed
  • 4½ vegetable oil, divided
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 small onion, sliced into thin strips
  • 8 oz shiitake mushrooms or other mushrooms sliced
  1. In a 12-inch non-stick wok (or large and deep non-stick skillet), heat 1½ tsp canola oil over moderately high heat. Once oil is hot, add diced chicken and season lightly with salt and pepper. Sauté until cooked through, tossing occasionally, about 6 to 7 minutes. Pour chicken onto a large plate and set aside.
  2. Return wok to burner, reduce to medium-high heat, add remaining 1 Tbsp canola oil. Once oil is hot, add asparagus, yellow onion and mushrooms, and red pepper flakes and sauté until tender-crisp, about 4 - 5 minutes, adding in garlic and ginger during the last 1 minute of sauteing. Meanwhile, in a mixing bowl (or in a 2-cup liquid measuring cup) whisk together chicken broth, soy sauce, honey and cornstarch until well blended.
  3. Pour chicken broth mixture into skillet with veggies, season with salt and pepper to taste, and bring mixture to a light boil, stirring constantly. Allow mixture to gently boil, stirring constantly, until thickened, about 1½ minutes. Toss chicken into mixture and serve warm over white or brown rice, sprinkled with additional red pepper flakes if desired (note that this is best served immediately as the liquids from the veggies will begin to break down and thin the sauce).
Have all ingredients prepared and ready to go
Nutrition Information
Serving size: 1 Calories: 259 Fat: 7 g Carbohydrates: 25 g Sodium: 732 mg Fiber: 3 g Protein: 24 g Cholesterol: 49 mg

Lemon & Herb Chicken Breast with Sauce

Lemon & Herb Chicken Breast with Sauce
This Chicken dish has just a hint of Lemon along with the fresh herbs and butter. It is full of flavor and so quick to make that it is a perfect choice for a weekday night meal.
Serves: 3 to 4
Prep time: 
Cook time: 
Total time: 
  • Chicken
  • 1½ pounds chicken breast cutlets or chicken breast pounded to ¼ inch thick
  • 2 eggs
  • 1 teaspoon lemon juice
  • ½ tablespoon lemon zest
  • 2 small garlic cloves, minced
  • 1 tablespoon fresh thyme leaves, chopped or fresh mixture of Poultry herbs (or 1 teaspoon dried thyme leaves)
  • ¾ cup panko (Japanese breadcrumbs)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons Salted Butter, divided
  • Sauce
  • 1 tablespoon Salted Butter
  • 1 teaspoon unbleached all-purpose flour
  • fresh thyme leaves from two sprigs of fresh thyme or a sprinkle of dried thyme leaves
  • ½ cup low-sodium chicken broth
  • ¼ cup white wine
  • ½ teaspoon lemon juice
  1. Lemon & Thyme Chicken
  2. Beat two eggs in a shallow dish and add 1 teaspoon lemon juice and mix. In another shallow dish, mix lemon zest, garlic, thyme leaves or poultry mixed fresh herbs, salt and pepper. Then add panko and mix thoroughly. Add chicken to the dish with eggs and coat. Using a different hand, add chicken to the dish with the breadcrumbs and coat thoroughly. Place chicken on a plate and repeat until all chicken is coated.
  3. In a nonstick pan, melt 1½ tablespoons Salted Butter on medium heat. Add half of the chicken cutlets and cook on each side for 3–5 minutes (timing depends on thickness). Remove and place on a paper towel-lined plate. Repeat and cook the rest of the chicken with the remaining 1½ tablespoon of Salted Butter.
  4. Sauce
  5. Once chicken is done, in the same nonstick pan, add 1 tablespoon Salted Butter and allow the butter to melt. Add flour and mix with a wooden spoon and cook for about 1–2 minutes. Add fresh thyme leaves or poultry herbs; it will sizzle. Mix and cook for about 30–60 seconds. Add chicken broth and white wine; it may bubble up a little bit (turn down the heat if needed). Allow the alcohol to cook off and the sauce to thicken, about 3-4 minutes. Remove from heat and add lemon juice.
  6. Serve sauce over egg noodles
This is great served with Egg noodles coated with some of the sauce. A Salad finishes the meal perfectly

Chicken Breasts with Pancetta and Fresh Herbs Recipe for the Cuisinart Steam Oven


Chicken Breasts with Pancetta and Fresh Herbs Recipe for the Cuisinart Steam Oven
A quick elegant dish that’s delicious and moist
Serves: 2-4
Prep time: 
Cook time: 
Total time: 
  • 4 Chicken Breasts ( Can be frozen increase cooking time 5 minutes )
  • 4 thin slices Pancetta (can use Bacon in a pinch) chopped
  • 2 tablespoons oil
  • 1 Tbsp. Chopped thyme
  • 1 Tbsp. Chopped rosemary
  • Ground sea salt and ground pepper
  • ½ tsp. hot red pepper flakes
  • 5 garlic cloves minced
  • ¼ cup white wine
  1. Mix in small bowl oil, thyme, rosemary, sea salt, pepper, red pepper flakes. Rub the chicken with this mixture.
  2. Arrange chicken in a layer on baking pan. Scatter garlic and pancetta on top.
  3. Place pan on lower rack in Cuisinart Convection Steam Oven. Select steam bake, 450°F and 10 minutes. At the end of the 10 minutes drizzle wine over chicken and bake for another 7 minutes at the same settings.. Let sit for 7 minutes

Calvados Kissed Chicken With Sautéed Apples & Mushrooms


Calvados Kissed Chicken With Sautéed Apples & Mushrooms
This French chicken dish has a little pizazz for that special Dinner
Serves: 2-4
  • 2 chicken breasts with skin
  • Salt & pepper, to taste
  • 2 Tbsp. olive oil
  • 2 Tbsp. sweet butter
  • 2 Tbsp. olive oil
  • ¼ cup of thinly sliced sweet onions (vidalia)
  • 2 large apples, peeled, cut into ¼" wedges
  • 1 large box of button mushrooms, cut in half
  • 2 tbsp. freshly chopped tarragon
  • ½ cup of apple juice or apple cider
  • 1 cup chicken stock
  • ½ cup of Calvados (An Apple Brandy)
  • ½ cup heavy cream
  1. Sprinkle salt and pepper on chicken breasts
  2. Turn up heat to medium high. In a large, heavy skillet or Dutch Oven, add olive oil and butter. When hot, add the chicken breasts skin side down.
  3. Brown the chicken on all sides. When done, remove chicken to a plate and cover.
  4. In the same skillet, add apple wedges and cook for about 3 minutes on each side, until lightly browned. Be sure not to overcook--the apples will become too soft and mushy. Place apples in the same dish as the chicken. Keep covered.
  5. In the same skillet, over medium-high heat, add 2 tbsp. of olive oil. When hot, add the onions and Sautee until translucent.
  6. Next add the mushrooms. After about 3 minutes, stir mushrooms and lower heat to medium, cooking the mushrooms for about 10 minutes until browned on both sides. Towards the end, you might need to add a touch of olive oil while cooking.
  7. When the mushroom/onion mixture is nicely browned, turn up the heat to high, add the Calvados and stir to mix all ingredients together, cooking off the alcohol (about 2-3 minutes). Turn heat down to medium-high.
  8. Add the tarragon, apple juice or cider, and the chicken stock, simmer for about 10 minutes to blend all of the flavors.
  9. Add the cream to the skillet, stir to blend.
  10. Add the chicken and simmer for about ten minutes, until chicken is done, stirring occasionally.
Plating the Dish:
1 Place the chicken on a plate.
2 Scoop up the mushroom with a slotted spoon and pour over chicken.
3 Next take a few tablespoons of sauce and pour over the chicken and mushrooms
4 Add slices of apples on the side of the chicken.
5 Serve immediately
6 Pour two glasses of your favorite white wine. Toast to each other and enjoy!


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