Honey mustard chicken from rarch ray |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 1/2 pound(s) boneless skinless chicken breasts cut into chunks |
salt & pepper |
1 1/2 tablespoon(s) eveoo |
3 tablespoon(s) butter |
2 carrots peeled & thinly sliced on the angle |
1 large parsnip peeled & thinly sliced on the angle |
1 large shallot thinly sliced |
2 tablespoon(s) flour |
1 1/2 - 1 3/4 cup(s) chicken stock |
1 tablespoon(s) worchestershire sauce |
1/4 cup(s) dijon mustard |
1/3 cup(s) honey |
2-3 tablespoon(s) flat leaf parsley, chopped i've just used jared |
1 corn muffin split & buttered then girdled till golden brown |
Directions:
1. Season the chicken with salt and pepper. Heat the EVOO, a turn and a half of the pan, in a skillet with a tight-fitting lid over medium-high heat. When the EVOO is hot, add the chicken in single layer and cook to light golden in color. Remove to a plate and reserve.
2. Add the butter to the skillet and melt. Add the carrots, parsnip and shallot and season with salt and pepper. Cover the pan and to soften the vegetables, 2-3 minutes, stirring occasionally. Uncover the pan and sprinkle in the flour, stir for 1 minute or so, then stir in the stock, Worcestershire sauce, Dijon mustard and honey. Let thicken to coat a spoon; add the reserved chicken to heat through.
3. Serve with the corn muffin pieces alongside and garnish with parsley.
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