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Tuesday, August 17, 2010

Honey Dijon Chicken

Honey Dijon Chicken over Orzo

Yes, it's another chicken dish here at Sugar Pies. I do a lot of chicken because it is Michael's meat of choice for meals. On top of that our local supermarket usually has great deals on boneless skinless chicken breasts (two for one often) so we tend to stock up.

Thus, it's challenging to come up with new flavor combinations and ways of preparing chicken. I could almost launch a second blog dedicated to cooking chicken! So, as I cast about trying to think of some new way I'd not prepared the chicken thus far, I hit upon a honey-dijon sauce.

Honey-Dijon sauces are usually pretty simple to make. I used to make one just by combining honey and Dijon mustard that was great on chicken tenders fried at home. However, I wanted something with a bit more flavor depth and bulk to it.

What I came up with was a basic Honey Dijon alongside fresh orange juice that was used as a marinade and then the reserved portion used to deglaze the pan and reduced to a fairly thick sauce.

This is an interesting combination and you can adjust the portions of ingredients to suit your own tastes. I'll probably reduce the Dijon when I do it next time since Michael prefers the honey and orange flavors to shine through more. But, the choice is yours in how you want to blend this to put your own spin on it.

As usual, I like to slice the chicken breasts horizontally so that they cook more evenly and quicker.

1-2 boneless skinless chicken breasts, cut in half horizontally
1/4 cup fresh squeezed orange juice
1/4 cup honey
2 tbs. Dijon mustard
2-3 tbs. corn starch
salt and pepper to rub chicken
2 tbs. olive oil for pan

In a small bowl mix together the orange juice, honey and mustard and whisk until well combined.

Rub chicken breasts with a little salt and pepper and pour half of marinade over chicken breasts. Allow to marinade for 10-30 minutes.

Prepare a saute pan or skillet with 1-2 tbs. of olive oil. Cook chicken until done (internal temperature should be about 165-170° on instant read thermometer). Remove chicken from pan and keep warm.

Add 1-2 tbs. of cornstarch to remaining marinade and pour into pan. Using a wooden spatula or spoon, deglaze the pan. Bring liquid to a boil and reduce until thickened and golden. Remove pan from heat.

Place chicken on bed or rice or orzo pasta and pour Honey-Dijon sauce over chicken. Garnish with slice of orange.

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