2 Step Honey Mustard Chicken Food

BAKED HONEY MUSTARD CHICKEN

Baked Honey Mustard Chicken image

Make and share this Baked Honey Mustard Chicken recipe from Food.com.

Provided by Parsley

Categories Chicken

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs boneless skinless chicken thighs (or breasts, or a combo)
1/3 cup honey
1/4 cup Dijon mustard
1 tablespoon lemon juice
3 tablespoons butter
1/8 teaspoon salt
1/4 teaspoon crushed rosemary

Steps:

Preheat oven to 325°.
Arrange chicken pieces in a shallow baking dish.
In a saucepan over med-low heat, combine remaining ingredients. Heat and stir until melted and well-blended.
Pour over chicken pieces.
Bake at 325° for about 60-75 minutes (or until done); basting chicken occasionally.

Nutrition Facts : Calories 222.1, Fat 9.1, SaturatedFat 3.9, Cholesterol 105.9, Sodium 261.1, Carbohydrate 12.2, Fiber 0.3, Sugar 11.7, Protein 22.8

2-STEP HONEY MUSTARD CHICKEN

2-Step Honey Mustard Chicken image

One of our favourite chicken recipes, this dish combines chicken, honey mustard, and honey for an excellent meal.

Yield 4

Number Of Ingredients 7

Ingredients

1 tbsp 15 mL canola oil
4 small boneless, skinless chicken breast
1 can (284 mL) CAMPBELL'S® Condensed Cream of Chicken Soup
1/4 cup 60 mL water
2 tbsp 30 mL honey
2 tbsp 30 mL grainy, Dijon-style mustard (or 1 tbsp/15 mL regular Dijon mustard)
2 tbsp 30 mL chopped fresh chives, optional

Steps:

In a large nonstick skillet, heat oil over medium-high.Brown chicken breasts 3-4 minutes per side.
In a small bowl, combine soup, water, honey, and mustard.Add to skillet with chicken; bring to simmer. Reduce heat, cover and simmer gently for 8-10 minutes, or until chicken is cooked through.Serve garnished with chives, if desired.

Nutrition Facts :

TWO STEP HONEY DIJON CHICKEN

Two Step Honey Dijon Chicken image

This easy Honey Dijon Chicken recipe makes a delicious dish with tender chicken in a tangy-sweet sauce.

Yield 4

Number Of Ingredients 6

Ingredients

4 (about 1 lb/500 g) skinless, boneless chicken breast halves
1 tbsp 15 mL oil
1 can (10 oz/284 ml) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
1/2 cup 125 mL water
3 tbsp 45 mL Dijon-style mustard
1 tbsp 15 mL honey

Steps:

Brown 4 chicken breast halves in 1 tbsp (15 ml) hot oil, in skillet.
Add 1 can of soup mixed with 1/2 cup (125 ml) water, 3 tbsp (45 ml) Dijon-style mustard and 1 tbsp (15 ml) honey. Cover and simmer until chicken is cooked through.

Nutrition Facts :

HONEY MUSTARD CHICKEN

Honey Mustard Chicken image

A great recipe for anyone and everyone. A real winter warmer

Provided by harley121202

Time 45m

Yield Serves 6

Number Of Ingredients 0

Ingredients

Steps:

Mix together the butter, mustard, honey (fill the empty mustard jar with honey) paprika and lemon juice. Season and taste. You may need more lemon juice. It may tasta a little spicy, depending on what mustard you use but remember that will calm down a lot once it is cooked. In an ovenproof casserole, place the chicken thighs skin side down and pour over half the sauce. cook for 15 minutes in a moderate oven. Remove from the oven and turn the thighs over. pour over the remainder of the sauce and sprinkle each thigh with some poppy seeds. Place back in the oven for a further 10 mins or until the thighs are cooked through. Great served with creamy mashed potatoes and seasonal veg. Any remaining sauce can be spooned over you chicken and potatoes.

CHICKEN WITH HONEY-MUSTARD SAUCE

Chicken with Honey-Mustard Sauce image

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 1/2 cups honey
3/4 cup Dijon mustard
6 tablespoons dry white wine
6 tablespoons vegetable oil
3 tablespoons (about) red wine vinegar
2 3- to 3 1/4-pound chickens, halved, backbone removed
1 head frisée or curly endive, torn into bite-size pieces
Red and yellow cherry tomatoes, halved (optional)

Steps:

Mix honey, mustard, wine, oil and 3 tablespoons vinegar in medium bowl. Transfer 3/4 cup honey-mustard sauce to small bowl and set aside to use at serving time. Place chicken in large roasting pan. Pour remaining honey-mustard sauce over. Cover and refrigerate at least 2 hours and up to 4 hours.
Preheat oven to 350°F. Remove chicken from marinade; reserve marinade. Place chicken, skin side up, on rimmed baking sheet. Roast chicken 55 minutes, basting occasionally with reserved marinade and pan drippings. Increase heat to 400°F. Roast chicken until skin is deep golden brown and juices run clear when thickest part of thigh is pierced, about 15 minutes.
Toss frisée in large bowl with enough reserved honey-mustard sauce to coat. Season with additional vinegar, salt and pepper. Divide salad among plates. Top with chicken. Ganish with tomatoes, if desired. Serve, passing remaining sauce separately.

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