Tuesday, April 03, 2007
Honey mustard chicken
You will need:
3-4 skinless chicken breasts
liquid honey (if it isn't part of 'sandwich stuff' in the basics, like it is for me)
You might want:
fancy mustard (instead of plain, below)
You already have:
frying pan
mustard
cream of chicken soup
Brown the chicken, either as whole breasts or chopped into bite size pieces; I've done it both ways. If you don't chop it up, be careful to brown it at a little lower heat so the chicken cooks through before getting crunchy on the outside.
Mix the soup, a half-cup of water, 2 (generous) tablespoons of mustard and 2 (generous) tablespoons of honey, and dump it over the chicken. Reduce heat and simmer for a few minutes. Serves well over rice; feeds roughly 3-4. Fair warning, I've always made this with fancy mustard; never tried with plain.
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As an aside: Whenever I say something like "brown the chicken" that's cooking shorthand. You've "already got" two things to open that up into useful instructions: your "how to cook everything" cookbook (I have the Five Roses one, and it's like solid gold), and your "How do I..." person to phone. I'm serious about being able to phone me if you don't already have someone like that.
James
Labels: Cooking isn't complicated
posted by James at 12:04 PM
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