← Nouns Cooking · American

Ingredients

• 4 boneless, skinless chicken breasts (about 700 g)
• ½ tsp Salt
• ½ tsp Garlic powder
• ¼ tsp Black pepper
• 2 tbsp Plain (all-purpose) flour
• 1 tbsp Olive oil
• 1 tbsp Butter
• 2 cloves Garlic, minced
• 180 ml chicken stock
• 60 ml Honey
• 3 tbsp Dijon mustard
• 1 tbsp wholegrain or yellow mustard
• 1 tbsp Cider vinegar
• ½ tsp Dried thyme
• 1 tbsp Parsley, chopped

Method

1. Put the chicken between two sheets of baking paper and pound the thick ends until each breast is an even 2 cm thick. Season with the salt, garlic powder and pepper, then dust lightly with the flour.
2. Heat the oil and butter in a large frying pan over medium-high heat. Cook the chicken for 5–6 min per side, until deep golden and cooked through to 75°C (165°F) in the middle. Move to a plate.
3. Lower the heat to medium, add the garlic and stir for 30 seconds. Pour in the stock and scrape up the browned bits from the pan.
4. Whisk in the honey, both mustards, vinegar and thyme. Simmer for 3–4 min, until the sauce turns syrupy and coats a spoon.
5. Return the chicken and any juices to the pan and turn it in the sauce for 1 minute to warm through. Scatter with parsley and serve with rice, potatoes or green beans.

Tips

• Boneless thighs work too; give them 6–7 min per side.
• If the sauce gets too thick, loosen it with a splash of water or stock.

Sources

Written in our own words after cross-checking these recipes:

Spend With Pennies RecipeTin Eats Taste of Home