t aside.
Dredge the chicken pieces with flour, shaking off
Cook the chicken breasts in the oil and
In a large glass bowl mix together the sour cream, Dijon mustard, minced garlic, horseradish, honey, salt, pepper and red pepper; mix well to combine.
Add in the chicken to the bowl and toss to combine with remaining marinade; cover and refrigerate for 5 hours.
Remove the chicken and discard marinade.
Thread the chicken onto skewers alternating with bell pepper pieces and cherry tomatoes.
Grill covered with lid over medium-high heat for about 10-12 minutes or until the chicken is done.
repared baking sheet.
Bake for 30 minutes, flipping them over
Spray bottom of a crockpot with Pam.
Mix together Dijon Mustard and Honey.
Place Chicken in crockpot.
Cover with Honey Mustard.
Cook on low for 4 hours.
ompletely before continuing with the recipe).
Add in the onions
n hot oil -- 350\u00b0 for 2-3 minutes to crisp
Pound chicken breasts to approximately 1/2 -
Season the chicken pieces with salt and pepper and place in a dish or zip-top bag.
Mix the next seven ingredients together in a small bowl and add to the chicken.
Turn chicken to coat, cover and refrigerate over night.
Remove chicken from marinade and either put on barbecue for 10-15 minutes per side or in an 350\u00b0F oven for 35-40 minutes. But cooking times will vary, so make sure they're done.
Mix the creme fraiche with the other 2Tbs dijon mustard, terragon and salt and pepper and spread on chicken just before serving.
in and meat of each chicken thigh with a sharp
200 degrees C).
Combine dijon mustard, honey, lemon juice, thyme, salt
Clean chicken.
Squeeze lemon juice over.
Salt and pepper. Mix Dijon mustard, honey, paprika and basil together to make glaze.
Brush the glaze all over the chicken.
Bake at 350\u00b0 for 45 minutes.
Mix flour, garlic powder and paprika.
Sprinkle chicken thighs with salt and pepper, and dredge in the flour mixture.
Cook in olive oil on both sides until golden brown.
Deglaze pan with chicken broth.
Whisk in Dijon mustard, honey, and thyme.
Cook for 1-2 minutes until starting to thicken.
Return chicken to the pan. Bring to boil, and reduce heat to simmer for 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow baking dish.
In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper. Place chicken in the greased baking dish, and pour the honey mustard sauce over it.
Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.
Combine honey, mustard, soy sauce, ginger and minced shallot.
Preheat broiler.
Spray broiler pan with non stick cooking spray.
Place chicken fillets on pan and brush generously with honey mustard mixture.
Broil 5 to 6 inches from heat for 5 minutes.
Turn, baste again and broil 5 minutes longer, or until chicken is no longer pink when you cut into it.
Sprinkle with chopped parsley.
Bring chicken to a boil in a
nd mustard in a large skillet; bring to a boil. Add chicken
owl and knead the dough for 5 minutes. Let it rest
ore.
Stir together the Dijon mustard, yellow mustard, honey, cider vinegar, salt
Combine apricot jam, cider vinegar, Dijon Mustard, garlic and salt and pepper in a small sauce pan and cook until heated.
Grill chicken for 15 minutes or until done, basting frequently.
This is really good with some grilled yam and eggplant.