Skillet Honey Dijon Chicken
A favorite way to cook chicken tenders, in a delicious honey mustard sauce, on the stovetop
Ingredients
Instructions
  1. In a 12″ skillet, heat oil over medium-high heat until hot. In medium bowl, combine flour and pepper; add chicken and toss to coat.
  2. Place chicken in skillet and cook 4-5 minutes or until it just loses its pink color throughout, stirring frequently. Transfer chicken to plate.
  3. Reduce heat to medium. Add onion to skillet and cook 3-4 minutes or until browned. Transfer to plate with chicken.
  4. Increase heat to high. Add broth to skillet; cook 6-8 minutes or until sauce thickens slightly. With whisk, stir in mustard. Return chicken and onion to skillet; heat through.
Recipe Notes

Stacy’s Notes:

  • I have used either pre-cut chicken tenders or 2 b/s chicken breasts, cut into strips.
  • Season flour with your choice of seasonings (original recipe simply says pepper, but I usually use salt and pepper, Mrs Dash Chicken or sometimes Trader Joe’s 21 Seasoning Salute)
  • I usually make my own chicken broth, using Better than Bouillon paste and water. I usually make about 1 cup (not the full 14 oz that would be in a can, because I tend to have less chicken).
  • I never have prepared honey mustard in the house, so I simply  measure out almost 1/4 cup of dijon mustard, then add a big glug of local honey and mix well.
  • After browning the chicken and removing to a plate, I usually have to add more oil to the pan, before starting to brown the onion and make the pan sauce.
  • I usually serve this over orzo pasta, but any pasta or rice would work.  Serve with veggies and a salad for a complete meal.

Enjoy!