Honey Mustard Chicken With Vegetables Recipe

Name: Honey Mustard Chicken With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs skinless chicken breasts (4); 2 tablespoons flour; 1/4 teaspoon salt (divided); 1/2 teaspoon pepper, freshly ground is best (divided); 2 teaspoons olive oil; 2 small red onions, tops trimmed and quartered; 1 green pepper, cut into 1 inch squares; 2 garlic cloves, minced; 3/4 teaspoon lemon zest; 1/2 teaspoon dried sage; 1 cup low sodium chicken broth (look for fat free); 2 tablespoons Dijon mustard; 1 -2 tablespoon honey (I prefer just 1, but if you like sweet use a bit more); 2 tablespoons fresh lemon juice; 2 teaspoons cornstarch (optional); 1 tablespoon water (optional)

Servings: persons

1 1/2 lbs skinless chicken breasts (4)
2 tablespoons flour
1/4 teaspoon salt (divided)
1/2 teaspoon pepper, freshly ground is best (divided)
2 teaspoons olive oil
2 small red onions, tops trimmed and quartered
1 green pepper, cut into 1 inch squares
2 garlic cloves, minced
3/4 teaspoon lemon zest
1/2 teaspoon dried sage
1 cup low sodium chicken broth (look for fat free)
2 tablespoons Dijon mustard
1 -2 tablespoon honey (I prefer just 1, but if you like sweet use a bit more)
2 tablespoons fresh lemon juice
2 teaspoons cornstarch (optional)
1 tablespoon water (optional)

1
Cut the chicken with the bone into two inch pieces (use a good sharp knife or kitchen shears). Mix together the flour with 1/8 teaspoon of salt and 1/4 teaspoon of black pepper. Dredge the chicken in the seasoned flour.
2
Using a large non-stick skillet, heat the olive oil until hot. Add the chicken pieces and cook about 2 minutes per side until the chicken has a nice golden exterior. Transfer chicken to plate.
3
Using the same skillet, add the red onions, green peppers, lemon zest, sage, garlic and remaining salt and pepper to the pan. Give a quick stir to scrape some of the bits on the bottom of the pan.
4
Add the chicken broth, mustard and honey and bring the liquid to a low boil. Add the reserved chicken to the pan and cover. Reduce heat to a simmer and cook for about 10 minutes until the chicken is cooked through and the vegetables have softened.
5
If you like a thicker sauce, bring the pan up to a boil and add a slurry of the water and cornstarch. Stir frequently until the sauce is bubbly and thick, about a minute or so.
6
I like this with bulgar but rice, white or brown, would work well.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 lbs skinless chicken breasts (4), 2 tablespoons flour, 1/4 teaspoon salt (divided), 1/2 teaspoon pepper, freshly ground is best (divided), and more.

Yes, Honey Mustard Chicken With Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Honey Mustard Chicken With Vegetables

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