CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Melt butter in a heavy skillet over medium heat. Add chicken strips, carrots, and onions and cook for 4-5 minutes until chicken is browned on the bottom.
Meanwhile, in a small bowl, combine garlic, honey, mustard, chicken broth, thyme, salt and pepper. Turn chicken and add honey mixture.
Cover pan and bring to a simmer. Lower heat to low and cook, stirring occasionally, for 7-9 minutes until chicken is thoroughly cooked and vegetables are tender.
These chicken thighs are nice served over hot cooked rice or couscous.
Spray a large pan with Pam.
Place chicken breasts in pan. Cook on medium heat until done.
Reduce heat and add onions, mushrooms, rice, peas and carrots.
Fold all ingredients together and cover.
Cook on low heat for 7 to 10 minutes.
Serves four.
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
irst six ingredients.
Broil chicken 4 inches from the heat
In medium-sized saucepan, boil chicken broth, 1/2 cup of
gether in a bag. Add chicken parts in a bag and
ll marinade ingredients together, except chicken, to a food processor and
Rinse chicken and pat dry.
Combine mustard, garlic, marjoram and maple syrup
Whisk broth, honey, yellow mustard, mustard powder, garlic powder, onion powder,
Whisk onions, mustard, lemon juice, and garlic in
old all 4 pieces if chicken without crowding, with cooking spray
Preheat oven to 375.
rinse chicken and pat dry. combine mustard, garlic, marjoram and maple syrup in a small bowl. spread about 1 1/2 tbsp mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a crust. arrange chicken in a glass baking dish. bake for 45 - 50 minutes or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.
Preheat oven to 400\u00b0.
Grease a 2-quart shallow baking dish. Spread chicken and vegetables in prepared dish.
Stir soup and chicken broth in a small mixing bowl.
Stir until smooth.
Add pepper and then pour over chicken.
Combine recipe mix, milk and butter.
Stir until smooth and pour ingredients in a baking dish. Bake for 45 to 50 minutes or until golden brown.
Cool 10 minutes. Serves 4 to 6.
In a bowl mix mayonnaise, mustard, honey, salt and pepper.
In a ziplock bag, place chicken and pour honey mustard mixture over chicken, reserving 1/2 cup.
Let marinate at least 2 hours, overnight is even better. Remove chicken and discard the marinade.
Grill chicken about 10 minutes on each side. The last few minutes brush with reserved honey mustard.
Place chicken pieces on an unheated broiler pan, broil 4 inches from heat for 15 minutes, until light golden brown.
While broiling -- in a bowl stir together oil mustard lemon juice lemon pepper oregano red pepper salt & pepper.
Brush mustard mixture onto chicken turn chicken brush with remaining mixture.
Broil for 5-10 minutes longer, until chicken is no longer pink.
EDITED to changed red peppers to red pepper flakes.
side.
Spread mustard over one side of chicken breasts. Heat oil
Wash and pat dry Chicken Breasts.
Mix~ mustard, honey and sweet n low packet in a measuring cup.
Poke Chicken breasts with fork to make holes for absorption of liquid mixture.
Cover Chicken with half of Mustard mixture
Pour remaining Mustard mixture into a regular skillet.
Place chicken in skillet on med heat and cover.
Flip chicken after 10 minutes then re-cover and cook for another 10 minutes until golden brown on both sides.
DONE and OH MY HEAVENS ~ The whole family loved it !
In a casserole pan (I use 9 x 11), comine and mix salsa, mustard, and lime juice.
Add chicken breast-- covering with salsa mixture.
Marinade in refrigerator for 1/2 to 2 hours.
Bake in 350 degree preheated oven for one hour, or until done.
I always bake the chicken in the entire contents of the salsa mixture.
Since you marinated your chicken in a 9 x 11 pan, just put the whole thing in the oven.
Makes it very easy!