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*
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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