Honey Mustard Chicken
- 3 tablespoons balsamic vinegar-red wine vinegar may be substituted
- 3 tablespoons honey
- 2 generous Tablespoons dijon mustard
- 2 tablespoons capers
- 4 chicken breasts, skin on and boneless
- 6 cloves garlic
- salt and pepper to taste
- 1 1/2 tablespoons good quality olive oil
- You will need a 12 inch skillet or make this in two batches.
Whisk together the balsamic vinegar, honey, mustard and capers. Set aside.
Wash and pat dry the chicken breasts. Cover the breasts, skin side up, with a double layer of plastic wrap and use a meat mallet to flatten them to about a 1/2 inch thickness. (This will ensure even cooking).
Smash the garlic cloves with the edge of the knife to release the juices. Dice the garlic and divide it evenly, tucking it under the skin of the chicken. Salt and pepper the breasts generously on all sides and set aside.
Heat the oil in a large skillet on medium high heat. It should be hot but not smoking. Place the chicken breasts in the pan, skin side down. Cook for about 5 minutes, or until well browned. Turn the chicken over and continue cooking. After about 2 minutes, add the honey mustard mixture- it will bubble up and begin to boil quickly. Place the lid over the chicken, slightly askew, and cook for 2 to 4 more minutes.
To check for doneness, turn one of the breasts over and cut through in the thickest part. When the juices run clear and there is no sign of pinkness, it is done. Remove the chicken to a platter, pour the juices over and serve.
Recipe by Mani Niall - Mix it up with Mani
The essential honey mustard sauce for chicken, made with ingredients you probably have on hand. What could be simpler? Great with fresh bread, a simple green salad and, yes, red or white wine.