Honey Mustard Soup With Chicken Recipes

Steps:

• Either use left over chicken and canned broth or poach chicken in 1 pint of water and use cooking liquid as the broth-- If using the cooking water as broth, flavour by adding chopped celery and carrots for a better tasting broth.
• Put the broth and mustard in a sauce pan and simmer until the honey is blended with the broth.
• Add some freshly cracked white pepper and a bit of nutmeg or cinnamon. Add the frozen peas to the pan and then remove from heat. Mix the cream and cornstarch well and add to the pan.
• Add in the cooked cubed chicken and then put the pan back on low heat; stir until thickened slightly.
• Try with cinnamon raisin bagel bites or croutons.
• Keep the heat gentle as you do not want to curdle the cream. Everything is cooked already, so nothing needs to be boiled.

Steps:

• Melt butter in large skillet over medium-high heat.
• Cook chicken for 10 minutes or until browned.
• Remove chicken and set aside.
• Add soup, mayonnaise, honey, and mustard, and stir. Heat to boiling.
• Add chicken and reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink.
• Top with toasted walnuts or pecans if desired.

Steps:

• In a bowl combine then soup, mustard, honey and cream.
• Heat the oil in a frying pan and add the chicken and cook for 5 mins or until golden brown.
• Reduce heat to medium, add soup mixture and simmer for 10 mins, stirring occasionally until sauce is hot and chicken is cooked through.
• When cooked immediately serve the chicken over rice or with steamed vegetables or mashed potatoes.
• Garnish with chopped chives if desired.

Steps:

• For the marinade: Combine the honey, Dijon mustard, whole-grain mustard and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Transfer the chicken from the bag to a 9-by-13-inch baking dish and cover with foil. Roast in a 425-degree F oven for 10 minutes. Uncover and continue cooking until cooked through and an instant-read thermometer registers 165 degrees F, 10 to 15 minutes more.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine Dijon mustard, grainy mustard, honey, soy sauce, tarragon, and ginger in a large bowl. Rinse chicken thighs under cold water and pat dry with paper towels. Add chicken thighs to the bowl and toss to coat. Transfer to a baking pan and spoon sauce over the thighs.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Spoon sauce over chicken thighs and serve.

Steps:

• preheat oven to 375.
• mix together dijon mustard and honey in a bowl.
• dip chicken breasts in mixture, then dredge in breadcrumbs.
• top chicken with a little garlic powder and pepper
• place in a casserole dish.
• bake for 25-30 mins.
• enjoy! (I like this dish with a side of broccoli).

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.

Steps:

• Place two chicken breasts in a deep fill dish suitable for oven cooking
• In a bowl mix the honey, mustard, olive oil, mixed herbs and season
• Pour over the chicken breasts, turn the breasts until mixture coats both sides
• Oven roast at 180 degrees for 25-30 mins. Or until juices run clear. The mixture in the oven dish can be used as a sauce for the chicken breasts.
• Great served with mash or oven cooked wedges, or a salad for a healthier option.

Steps:

• In a large bowl, combine the soups, mayonnaise, milk and honey mustard.
• Stir in the hash browns, chicken or ham and mushrooms. Transfer mixture to a greased 13x9x2 baking dish.
• Cover and bake at 350 degrees for 45-50 minutes.
• Uncover and bake 15-20 minutes longer or until bubbly.
• Turn on the broiler for 2-3 minutes to brown the top if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Steps:

• Whisk broth, honey, yellow mustard, mustard powder, garlic powder, onion powder, rosemary, salt, and black pepper together in a large mixing bowl until well blended. Add chicken, potatoes, and onion and stir until well coated. Let mixture marinate for 20 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Transfer chicken to the prepared baking dish. Cover chicken with potatoes and pour remaining liquid on top.
• Bake in the preheated oven until potatoes are golden brown and chicken is no longer pink at the bone and juices run clear, about 50 minutes.