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Colette & Cassi's Country Kitchen!

Honey-Mustard Chicken
Spring 2004

Made with ingredients you probably have on hand, this is the essential honey-mustard sauce for chicken. What could be simpler? Great with fresh bread, a simple green salad and, yes, red or white wine.

Prep time: 15 minutes
Start to finish: 30-35 minutes
Ease of preparation: easy

Ingredients

3 tablespoons balsamic vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons capers, rinsed
2 cloves garlic, minced
4 boneless, skinless chicken breast halves (1-1 1/4 pounds total)
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
2 teaspoons extra-virgin olive oil

To Make:

1. Whisk vinegar, honey, mustard, capers and garlic in a small bowl.
2. Place chicken between two pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season chicken with salt and pepper.
3. Heat oil in a large nonstick skillet over medium-high heat. Add 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 (it will bubble up and begin to boil quickly). Partially cover the pan; cook until the chicken is no longer pink in the center and the juices run clear, 2 to 4 minutes. Transfer the chicken to a platter or individual plates, top with the pan sauce and serve.

Makes 4 servings.
Per serving: 205 calories; 4 g fat (1 g sat, 2 g mono); 66 mg cholesterol; 16 g carbohydrate; 26 g protein; 0 g fiber; 448 mg sodium.