Mr Food Honey Mustard Chicken Recipes

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.

Steps:

• Preheat the oven to 425 degrees F.
• Coat a 10- by 15-inch rimmed baking sheet with nonstick cooking spray.
• Place the chicken breasts on the baking sheet.
• In a small bowl, combine the remaining ingredients; mix well.
• Spread the mixture evenly over the chicken breasts.
• Bake for 12 to 15 minutes, or until the topping is golden and no pink remains in the chicken.

Steps:

• Preheat the oven to 400 degrees F.
• Pat the chicken thighs dry and sprinkle the skin side generously with salt and pepper.
• Add 1 tablespoon oil to a large, high-sided ovenproof skillet and heat over medium-high heat. When the oil is shimmering, add the chicken thighs, skin-side down. (This may have to be done in batches, depending on the size on your chicken thighs, to avoid overcrowding the skillet.) Sprinkle the underside of the chicken generously with salt and pepper. Cook until the chicken skin is golden brown, crispy and easily releases from the pan, 4 to 5 minutes. Flip the chicken and continue to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
• Turn the heat down to medium-low and add the white wine. Cook, scraping up any brown bits from the bottom of the skillet, until the harsh alcohol smells burns off and the wine has slightly reduced, about 1 minute. Add the frozen onions and garlic. Cook until fragrant, about 2 minutes. Add the chicken stock and 2 tablespoons honey mustard. Stir the mixture until well combined and emulsified. Add the mushrooms and thyme leaves to the skillet and stir to coat the mushrooms in the mixture.
• Turn the heat off. Nestle the chicken into the vegetable mixture. Add the remaining tablespoon honey mustard and tablespoon oil to a small bowl. Whisk to combine. Brush the tops of the chicken thighs with the honey mustard mixture.
• Transfer the chicken to the oven and cook until the vegetables are browned and the chicken is 165 degrees F, 35 to 40 minutes.
• Turn the oven off. Remove the chicken from the oven and add the frozen peas. Stir slightly to submerge them in the sauce. Return the skillet to the oven until the peas are heated through, 2 to 3 minutes.
• To serve, plate the chicken and vegetables and top with the pan sauce.

Steps:

• In medium skillet over medium-high heat, heat butter. Add chicken and water and cook 10 minutes or until browned. Set chicken aside.
• Add remaining ingredients. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve.

Steps:

• Place all ingredients (except for chicken) into a large plastic baggy. Combine well. Add chicken breasts- coat well.
• Place chicken breasts on hot grill. Grill each breast for 6-7 minutes each side.
• Remove from grill, slice and enjoy!

Steps:

• Preheat oven to 350 degrees.
• Arrange thawed chicken breasts in shallow baking dish.
• Mix all four ingredients into saucy consistency.
• Pour mixture over chicken.
• Bake for 1 hour basting every 15 minutes.

Steps:

• Flatten chicken to 1/4" thickness.
• In a shallow bowl, combine bread crumbs and 1 tsp of mustard.
• In another shallow bowl, combine honey and remaining mustard.
• Dip chicken in honey-mustard mixture, then coat with crumbs.
• In a nonstick skillet over medium heat, cook chicken in butter until juices run clear, about 8 minutes.

Steps:

• Preheat oven to 400 degrees. Combine mustard and honey in a small bowl. Stir in dill and orange peel.
• Line a baking sheet with foil. Place chicken, skin-side down, on prepared pan. Brush sauce on top of chicken; coat well.
• Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce.
• Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife. About 30 minutes.

Steps:

• Mix flour, garlic powder and paprika.
• Sprinkle chicken thighs with salt and pepper, and dredge in the flour mixture.
• Cook in olive oil on both sides until golden brown.
• Deglaze pan with chicken broth.
• Whisk in Dijon mustard, honey, and thyme.
• Cook for 1-2 minutes until starting to thicken.
• Return chicken to the pan. Bring to boil, and reduce heat to simmer for 30 minutes.