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Wednesday, August 28, 2013

Chicken with Honey Mustard Plus Sauce


Ever had one of those days that starts with a firm plan and a to-do list that is set in concrete__until you open your eyes and put your feet on the floor?  Then every thing you had so carefully orchestrated falls apart and the day is nothing but a system of punts.  Oh yes, that was my day today.

I had about 10 places I needed to go today before our weekend trip to Atlanta.  Unfortunately The Hub decided we needed to have the car carpet shampooed before said trip.  So instead of getting everything finished like I wanted to, I was at the car detail place at 8 a.m.  My car was held hostage there until nearly 5 this afternoon.  Maybe y'all are craftier than I am but I could not figure any way to get from here to there sans car.   I was stuck at home, carless with errands I now get to do tomorrow.

What to do, what to do?  I looked around and realized I had about 5 pounds of okra that needed to be preserved somehow.  I also had 4 pounds of green pears that could either be left to ripen for eating or cooked into some delicious preserves.  

Since I was stuck at home anyway, the day turned into a processing and preparing day. The  pears have been cooked  and are waiting one more step tomorrow before canning.  3 bags of okra were tossed with cornmeal, spread on baking sheets and par-cooked.  They now swim with the fishes, and pork chops and beef tenderloins and squash packages in the freezer.  That left about 2 pounds for making pickled okra, with enough left for a side dish to go with supper.

By the time I had picked up my car and finished the final 2 jars of okra it was time to think about cooking.  I had a package of boneless chicken breasts, about a pound of okra and a bag of broccoli slaw.  It was pretty meager pickings to make a tasty meal. Since I was frying the okra, I wanted the chicken to be fairly simple.  

I looked online and found a recipe for honey mustard chicken.  It was simple sauteed chicken breasts with a sauce made of honey and 2 types of mustard,  to be brushed on after cooking.  I thought it might make a decent base for a finishing sauce.

                     Chicken Somewhat Like the Honey Mustard Recipe I Found Earlier


4 chicken breast halves, patted dry
2 tablespoons sunflower oil (or any neutral oil)
1/2 cup dry white wine

Heat a dry saute' pan to very warm then add your oil.  When the oil is hot place the four chicken breasts in the pan and cook about 5 minutes on medium high.  Turn the breasts and lightly salt each one.  Cook for 3 minutes, then begin basting with the sauce.  After the 2nd baste pour about 1/2 cup of a dry white wine in the bottom of the pan to keep the sugar in the honey from burning. Turn the heat down to medium and continue basting and cooking for another 4 or 5 minutes minutes.  Flip them again and baste the other side a couple of times and then serve spooning a bit of the sauce on top of  each of the chicken breasts

Honey Mustard Plus Sauce

1/4 cup honey
1/4 cup agave (because I only had 1/4 cup honey)
1/4 cup dijon mustard
1/4 cup coarse grained brown mustard
1 teaspoon olive oil
3 cloves garlic, finely minced
dash of salt
3 turns of freshly cracked black pepper
1 tablespoon dried parsley or 2 tablespoons fresh parsley
2 teaspoons dried savory leaves ( I meant to use thyme but had none. The savory was a delicious punt.)

Whisk all the ingredients together in a small bowl until blended.

This was a huge hit at the supper table tonight.  Everyone really did like it and each person asked to have it again.  I guess that is the biggest compliment you can get from something thrown together at the last minute.  It would be fantastic served over Jasmine rice with the sauce over it, seeping into the rice grains.  I will make a mental note to serve it that way next time.  I am delighted I was out of thyme because the savory/ parsley combination was a nice light flavor that complimented the mustards without over powering it.  It probably would have been better if I had the full 1/2 cup of honey since agave does not have a very distinct flavor, but it was delicious as it was.

I honestly can't think of anything I would do differently except to double the recipe and make additional chicken breasts.  It would be outstanding sliced cold on top of a green salad  with some sliced avocado. I would be tempted to add some of the sauce to additional olive oil and use it to dress the salad.

If you are in a chicken rut, try this.  You might like it.  You might even be like we were and like it__alot!

1 comment:

  1. Love, love, love! I'll have to try! The pickles sound wonderful, too! :-)

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