Honey Mustard Chicken

By -


 

So, we used half the cream it called for, and we also did some white wine when we cooked the chicken. We cubed the chicken. This was a great weeknight meal as well, probably an 8? We served it with roasted potatoes and vegetables

We found this on cookingclassy.com:


Creamy Honey Mustard Chicken - Cooking Classy

Honey Mustard Chicken


Honey Mustard Sauce



Comments

Post a Comment

Popular posts from this blog

Berry Turnovers

By -
Image
These were great, but not spectacular. I would give them an 8.5. However, they are super easy and come together fast. 3 cups mixed berries (blueberries, blackberries, raspberries)—they need to be fresh 2 Tbs. fresh lemon juice 3 Tbs. Ultra Gel 1/4 cup sugar   Puff pastry (I buy mine—it’s so much easier).   You essentially roll out the two puff pastry sheets and then cut 8 squares. You squeeze the juice over the berries, and add the ultra gel and sugar. You mix until the sugar is not longer visible. Then you spoon a couple of Tbs. onto each puff pastry square, fold it over, crimp the edges, brush it with egg, and sprinkle with sugar. They bake at 375 for about 20 minutes. You need ice cream to serve with them.
Read more

Creamy Rotini with Zucchini, Tomato, and Red Pepper

By Stef -
Image
This was good and gets a 6.8. The recipe came from Fine Cooking. Kosher salt 2 Tbs. olive oil 1 small white onion, cut into 1/2-inch dice 4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice 1 medium zucchini, cut into 1/2-inch dice 1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice 2 medium cloves garlic, finely chopped Freshly ground black pepper 2 cups heavy cream I used 1 1/2 C. half and half and 1/2 C. milk 1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (1-3/4 cup); more for serving 1/2 cup thinly sliced fresh basil I used 3/4 tsp. dried basil 1 Tbs. finely grated lemon zest (from 1 large lemon) 1 lb. rotini, or other short corkscrew pasta Here's the link:  http://www.finecooking.com/recipes/creamy-zucchini-tomato-red-pepper-rotini.aspx
Read more

Goat-Cheese-and-Olive-Stuffed Chicken Breasts with Balsamic-Butter Pan Sauce

By Stef -
Image
Jared made this and it was awesome. The flavors were perfect and I wouldn't change anything. It gets an 8.5 and the recipe came from Fine Cooking.He grilled these instead of frying them. 4 boneless, skinless chicken breast halves (about 1-1/2 lb. total) Kosher salt and freshly ground black pepper 4 oz. fresh goat cheese 2 Tbs. coarsely chopped pitted Kalamata olives 2 tsp. finely grated lemon zest (from 1 large lemon) 1-1/2 tsp. minced fresh rosemary 2-1/4 oz. (1/2 cup) all-purpose flour 3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces 1 Tbs. extra-virgin olive oil 3 Tbs. minced shallots 1-1/2 Tbs. balsamic vinegar 2 Tbs. lower-salt chicken broth Here's a link to the instructions:  http://www.finecooking.com/recipes/goat-cheese-olive-chicken-breasts.aspx
Read more