Honey Mustard Chicken and Rice
My husband loves Chicken Gravy from scratch. I decided to try to jazz it up a little with some honey and Dijon mustard and it turned out SO good! Even better than it had in my head. This gravy would be good over noodles, rice or mashed potatoes.
Honey Mustard Chicken and Rice
Ingredients
4 boneless, skinless chicken breast, pounded thin
1 tsp Salt
1/2 tsp Black Pepper
3 Tbsp Butter
3 TBSP All Purpose Flour
3 cups Whole Milk
1 cube chicken bouillon
2 TBSP Dijon Mustard
1 TBSP honey
Chives
Parsley for Garnish
Cooked White Rice
Directions
Sprinkle Chicken breasts that have been trimmed and pounded thin with salt and pepper. Melt butter in a large skillet over medium high heat. Add the chicken breast and brown on both sides. About 4 minutes each. They will continue cooking in the gravy. Remove from pan and set aside. Add the flour to the pan drippings and whisk until it makes a roux with no lumps. Add the milk and continue whisking until it is all incorporated. Stir in the chicken bouillon, Dijon Mustard, Honey and Chives. Heat to a boil. Reduce heat to simmer and add the chicken breast back to the pan. Cover and simmer for 20 minutes. Turn the chicken breasts over in the gravy every 5 minutes or so. It is done when they gravy is thickened to your liking and the chicken is cooked through. Sprinkle with Parsley and serve over hot, cooked White Rice.
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