If there was one meal that I loved as a child it was chicken with honey mustard sauce. The sweet and tangy honey mustard has continued to be a favorite as I have gotten older. Obviously I am not eating chicken fingers with honey mustard all the time but I decided to try a more “adult” variation on the theme of chicken fingers with honey mustard.
I got my recipe from the Trader Joe’s cook book. It’s a great resource for easy recipes with a limited number of ingredients.
This is where I got my honey mustard chicken recipe from. Then I collected my ingredients.
This is what you need:
First things first: start the potatoes. Like I always do, chop up, add S&P and EVO. Toss and place in an oven heated to 350 degrees. Let it be while you prep the other food.
Then you have to prepare the chicken. In a small bowl take 1/8 a cup of flour and combine with salt and pepper.
Mix it up and coat both sides of the chicken. Make sure the excess is knocked off.
Then take out a pan, place one tablespoon of EVO in the pan, heat it up and brown the chicken on both sides.
And now, while it is browning, it is time to multitask! This is when we make the honey mustard. It’s super easy.
Take a 1/2 cup of mustard, and 1/2 cup of honey and some basil. I’m sure you could increase of decrease as you need to.
Super easy! Taste test and adjust as you need to. Side note: I had leftovers and put it on a turkey sandwich and it was ah-maz-ing.
At this point the chicken should be done browning. Take it off the heat and into a pan that can go in the oven. Spread over the top of the chicken and place in the oven for ten mins. Save some HM to apply to the other side of the chicken later.
While you are waiting for the chicken to cook uncork that bottle of wine.
I tried a petite syrah the other night. It was pretty good. I love red wine and I am quickly becoming an expert on the cheap side of the TJ wine section. If its a vino under $6 and its red, I’ve probably taste tested it!
While I cooked Isala watched and “commented”.
OK. Back to work! Take the chicken out and flip it after 15 mins. Apply more HM sauce and put back into the oven for 15 mins. Time to get cracken’ on corn.
As a Midwesterner I am skeptical of CA corn. However, my mother was with me last week at the FM and taught me how to evaluate corn to determine if its good. Mostly you want to see that the kernels are large and in a row. You also want the husk to be damp. At my FM some of the corn was already shucked which I was told is bad and will dry it out. Shucking corn isn’t that hard, don’t buy it pre-shucked.
It should look something like this:
Very good. Bring unsalted water to a boil and put the corn in until it seems done.
At this point, your also going to want to take out the potatoes. I have to say, the potatoes were roasted to perfection! Maybe its because I used a lower heat than I usually do to roast (350 as opposed to 425).
At this point the chicken should be done as well as the corn. Literally just take the corn out of the water and plop it on the plate. You, of course, want to make sure your chicken is fully cooked.
Yum. The potatoes were delicious and the chicken was super moist. As stated above, the honey mustard was delicious and simple. Great to use on sandwiches or as a dip! The corn was good. It’s not Midwestern corn but it isn’t half bad. A meal I will be making again and a great adult twist on a classic.
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