RCI-MT.004.0476.001
Honey-Mustard Chicken
I have not tried this dish but cooking cauliflower for 20 minutes is just too long. I would advise 10 minutes tops to keep its bright color and not become mushy. Contributed by Judi M.
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- boneless1 lbschicken breasts, skinless and trimmed of all fat
- salt½ tspoptional
- ¼ tsp
- tub-style margarine2 tspcanola or corn oil
- onion1 cupchopped
- garlic1 cloveminced
- chicken broth1¼ cupdefatted and divided
- mild honey2 tbsp
- 2 tbsp
- salt¼ tspor to taste optional
- 1½ cup
- carrot1 largepeeled and thinly sliced
- ¼ cup
- 1 tbsp
- 2 tbsp
- long-grain white rice uncooked1¼ cup
Method
1
Season the chicken breasts on both sides with salt and black pepper, pressing gently so seasonings adhere.
2
Heat margarine in a large skillet over medium-high heat until melted and shimmering, about 1 minute.
1 minutes
3
Add chicken breasts to the hot skillet and sear for 4-5 minutes per side until golden brown, then transfer to a plate.
9 minutes
4
In the same skillet, add chopped onion and cook over medium heat for 3-4 minutes, stirring occasionally, until softened and translucent.
4 minutes
5
Add minced garlic and stir constantly for 30 seconds until fragrant.
6
Pour in 1 cup of chicken broth, scraping the bottom of the skillet with a wooden spoon to release browned bits, then stir in honey, lemon juice, Dijon mustard, and salt.
7
Return the seared chicken breasts to the skillet, nestling them into the sauce, then add cauliflower florets and sliced carrots around the chicken.
8
Reduce heat to medium-low, cover the skillet, and simmer for 15-18 minutes until the chicken is cooked through (internal temperature 165°F) and vegetables are tender.
17 minutes
9
While the chicken cooks, combine rice with 2½ cups water in a saucepan and bring to a boil, then reduce heat to low, cover, and cook for 18-20 minutes until rice is tender and liquid is absorbed.
19 minutes
10
In a small bowl, whisk together cornstarch and remaining ¼ cup chicken broth until smooth.
11
Remove the skillet from heat, transfer chicken and vegetables to a serving platter, then pour the cornstarch mixture into the sauce and stir well over medium heat for 1-2 minutes until the sauce thickens and becomes glossy.
2 minutes
12
Serve chicken and vegetables over cooked rice, spooning the thickened honey-mustard sauce over each portion.