Today, I’ve got two words for you: Honey and Mustard.
But not just any mustard. Don’t be confused… not all mustard's should be considered equal. You want to use good quality mustard, and definitely not the yellow kind you schmear on a burger bun or zig-zag over a hot dog. I mean whole grain, stone ground, natural mustard or good quality Dijon mustard. Mmmmmmm I love this stuff! Whoever decided to pair it with honey is just plain genius!
I have made this recipe a few times; tweeking it a little each time… and every single time I make it I wonder how it could possibly be so darn good? I noticed I made a scribbled note at the top of my recipe, "Billy and Holly love"!! That scribbled notation dates back to Holly being in high school!! She is now 31 years old!! So I decided to make it for dinner one night while she was down to Arizona. She was delighted!! This is my no fail, always-a-hit-and-guaranteed-to-turn-out-delicious-every-time recipe! Having company over? Want a quick dinner? Whip up some....
Chicken Breast Honey Mustard Sauce
6 chicken breast halves, boned and skinned
salt and pepper
2 T olive oil
2 T butter
1 T finely chopped shallots
3 T honey
1 c. strong chicken stock
3 T Pommery or Dijon mustard
1/4 c. heavy cream
Preheat oven to 350 F
Lightly pound each chicken breast to an even thickness, can slice into a very thick breast and open out. Season with salt and pepper.
In a large saute pan, heat the oil and brown chicken onn both sides. Remove browned pieces to an ovenproof platter and place into preheated even for 10-15 minutes, depending on size of breasts.
Add the butter to saute pan and cook shallots, over low heat, for about 3 minutes. Add the honey and cook, stirring until melted and lightly brown.
Increase heat to medium and add the stock. Cook, stirring, for 5 minutes.
Blend in the mustard and cream. Adjust seasoning.
This last week I have been enjoying my family and extended family in Banff! Every year we pick a place to go ski, eat, play games, shop and just enjoy each other's company. We decide on the location at least one year in advance and the planning begins. Now that we have the "Wee Ones", the family has become even more flexible, enjoying meals that each family plans and makes or going out to eat at a local kid friendly diner.
This year, the highlight of our annual ski trip was watching the first of our grandchildren to take ski lessons. We all stood by, hoping she would love it and begin another generation of skier's!! Good news! She loves it! Julia is 3, Her Mother, Laura started skiing at 3, as did Julia's Grandma Joan, Grandpa Bill, Uncle Dustin and Aunt Holly. We are all thrilled!! We really enjoyed watching!
|From the top left- Madison Lee, the group is Madi, Cooper, Julia and Jacob, Mike's Irish Stew, my Filet of Beef Bourguinon and spautzles, Cooper, Jacob, the group in front is Nate, from left Joan(me), Laura and Holly, last pic on left is Julia.|
Love your hair color! It looks like you have more red in it? I love it! As usual you have another great recipe for us, we will be trying it! BTW we did the Pork Shepards pie for St. Pat's, delicious. Thanks! JimReplyDelete