Honey Mustard Chicken Packets Recipes

HONEY MUSTARD CHICKEN

Steps:

• Sprinkle chicken with salt and pepper, then toss with Seasoning if using.
• Thickener: In a small bowl, mix together the mayonnaise and flour.
• Heat 1 1/2 tbsp oil in a skillet over medium high heat. Add chicken and cook for 2 minutes on each side or until golden. Remove onto a plate.
• Reduce heat to medium. Add remaining oil in the middle of the skillet and put garlic straight onto the puddle of oil. Sauté for 20 seconds or until golden (don't let it burn).
• Add chicken broth, bring to simmer, scraping the bottom of the fry pan.
• Whisk in Dijon Mustard and honey, then whisk in Thickener (make sure you scrape it all in).
• Add thyme and wholegrain mustard, if using.
• Cook for 1 - 2 minutes or until starting to thicken. Adjust salt and pepper to taste.
• Return chicken and any juices pooled on the plate into the sauce. Turn to coat and reheat through - about 1 1/2 minutes - or until sauce is thickened to your taste.
• Serve on mashed potato, garnished with parsley, with a simple side salad.

HONEY MUSTARD CHICKEN PACKETS

Steps:

• Preheat the oven to 450°F.
• Center each chicken breast on a sheet of 12x12-inch foil with non-stick side toward food. Pour 2 tablespoons of mustard evenly over each chicken breast. Season with the garlic salt and pepper to taste.
• Now it's time to make the little packets. Take your first piece of foil, and bring up its sides, double folding its top and ends to seal. Repeat until the packets are all done. Don't forget to leave a little room inside each packet for heat circulation inside.
• To bake, place the packets on a cookie sheet, and bake anywhere from 25 to 45 minutes--just keep checking until the chicken is tender and cooked all the way through. If you have used previously frozen chicken breasts, there will be a lot of liquid in the packet, so be careful when opening! That's it. You're done.