Creamy Honey Mustard Chicken
Serves 4
Ingredients
- 1 pound (4 breasts) boneless, skinless chicken breasts, pounded down a bit
- 2 Tbsp honey
- 2 Tbsp dijon mustard
- 3 Tbsp sour cream
- 3 Tbsp half and half
- 3 thyme springs – leaves finely chopped OR 1 1/2 tsp dried thyme
- 3/4 cup chicken broth
- 1 Tbsp cornstarch
- 1 Tbsp butter
- 3/4 tsp salt, divided
- 1/4 tsp pepper
- 2 Tbsp parsley
Instructions
- Combine honey, dijon, 1/2 tsp salt and 1/4 tsp pepper in a large zipper bag. Place chicken in bag, seal and toss to coat chicken. Let marinade at least 15 minutes.
- Melt butter in a skillet over medium heat. Add chicken and cook for 7-8 minutes on each side until nice and brown. Reserve marinade. Transfer chicken to a plate.
- In a small bowl, dissolve the cornstarch in 3 Tbsp of chicken broth
- To the pan, add in remaining chicken broth, thyme, sour cream, half and half, cornstarch mixture, remaining marinade** (see note below) and 1/4 tsp of salt. Stir well, scraping bottom to release the brown bits on the bottom of the pan.
- Add chicken back to pan and cook until chicken has reached 165 degrees internal temperature and the sauce has thickened.
- Sprinkle with parsley and serve.
Notes
NOTE: Cooking the marinade in the skillet will kill off any bacteria from the raw chicken.