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Sunday, June 8, 2014

MAIN DISH: HONEY MUSTARD CHICKEN(click here to print)

HONEY MUSTARD CHICKEN




3 tbs. balsamic vinegar
3 tbs. sugar free honey (honey tree found at walmart)
2 tbs. Dijon mustard
2 tbs. capers, rinsed
2 cloves garlic, minced
4 boneless, skinless chicken breasts
1/4 tsp. salt
fresh ground pepper to taste
2 teaspoons extra virgin olive oil

whisk vinegar, honey, mustard, capers and garlic in a small bowl.
place chicken between sheets of plastic wrap.  Pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season chicken with salt and pepper.

Heat oil in a large nonstick skillet over medium high heat. Add the chicken and cook until the underside is well browned about 5 minutes. Turn the chicken over and cook for 2 minutes more.  Add the honey mustard mixture to the skillet. Partially cover the pan; cook until the chicken is no longer pink in the center and the juices are clear, 4 or 5 minutes. Transfer chicken to a platter, top with pan sauce and serve.

4 servings; 8g carbs

*www.eatingwell.com*

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