Monday, June 22, 2009

Honey-Dijon Chicken

1 1/2 lbs boneless skinless chicken breast
4 garlic cloves, minced (or 4 tsp minced garlic)
2 tsp. dried thyme
salt and pepper to taste
1 T. vegetable oil
2 T. cornstarch
1 1/2 c. pineapple juice
1/2 c. water
1/2 c. Dijon mustard
1/3 c. honey
Hot cooked rice or noodles

Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a skillet cook chicken in oil until no longer pink. In a bowl, combine cornstarch, pineapple juice, and water until smooth. Stir in Mustard and honey. Add to skillet. Bring to a boil; cook and stir for two minutes or until thickened. Serve chicken and sauce over rice or noodles.

This is one of those recipes that I've had forever but have no idea where it came from. I make it pretty much every time Donna comes to visit, because it's requested. And I'm putting it on here today because I took left overs into work and my good friend Andrew took a bite and told me that I had to put it up on the blog. So here you go Andrew.... Have fun making it:)
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