Creamy Honey Mustard Chicken

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Creamy Honey Mustard Chicken

Joan
Serves 4
Course Main Course
Servings 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. 
Keyword chicken, honey mustard