Honey Mustard Chicken Recipe
RECIPE: Hi Guys, today I’ll show you How to Make Honey Mustard Chicken in 15 minutes. Yes, it’s really that quick and easy. When you have very little time to make dinner, this is the perfect dish.
First we’ll make the sauce. To a bowl, add grated garlic, honey, mustard, I’m using dijon, you can use brown mustard or whatever you have on hand, chili flakes for heat and a little salt. Whisk that up. Set that aside while we prepare the chicken. These are boneless skinless chicken breasts that are thin. If you have thick breasts, cut them in half or pound them so they’re thin. Season the meat on both sides with salt, ground black pepper and garlic powder. To a plate, add all purpose flour, add salt, garlic powder and ground black pepper. Mix that up.
Heat up a wide pan with enough oil to coat the bottom of the pan. Take each piece of chicken and dip it in the seasoned flour. Make sure to coat both sides really well. Shake off the excess flour and set it aside. When the oil is hot, place each piece in gently. Since the pieces are thin and large, you may need to cook the chicken in batches. Turn over after 2 or 3 minutes and cook the other side until golden. These are very thin and cook really fast. Remove the chicken from the pan and set aside. Discard the remaining oil, leave any brown bits in the pan, they have a lot of flavor. Add chicken stock and let that come up to a boil. Now add the sauce we made earlier. Whisk until combined. Taste and adjust the salt and honey according to your taste. Add the chicken back and coat both sides with the sauce. Cover the pan and cook for 3 minutes on low heat. The sauce has reduced, it’s thicker. Turn the chicken over and coat in the sauce. Add some chopped parsley if you like. The sauce is very flavorful so you don’t much of it. The chicken won’t be sitting in a pool of sauce, it’ll be coated in it. If you like, add a little more stock to thin out the sauce. The meat is so tender and soft. For a dish that takes only 15 minutes, it’s pretty awesome. Kids, adults, picky eaters, everyone will love this chicken. Yes, you definitely have to try this, it’s completely worth it. Don’t forget to subscribe and I’ll see you next time. Thanks for watching :)
SUPER YUMMY Mustard Marinade Steak & African Style Onions
Can you say tender?
Come into the kitchen as cookbook Bayyinah Monk-Nduaka show you how to grill indoors an amazingly tender mustard marinade steak and sauteed onion. Mustard on meat is an impeccable ingredient as it adds a zesty taste and it tenderizes the beef. The sauteed onions comes from Senegal/Gambia in West Africa and it is called Yassa (yah sah). Yassa is eaten with grilled lamb chops, chicken and fish. Mustard is used a lot in the cuisine for grilled meat as a seasoning.
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Recipe List
Steak
Mustard
Garlic cloves, minced or garlic powder
black pepper
onion powder
oregano, dried
parsley, dried
pepperoncini or vinegar
water
onions
beef bouillon
Directions
With a meat pounder, pound steaks to break down fibers. Puncture small holes in the steak. Lightly sprinkle steaks with salt and pepper. Set aside. In a mixing bowl, mix mustard, garlic, onion powder, parsley, oregano, beef bouillon, pepperoncini juice and water. Mix well. The consistency should be wet. Brush steaks with the mustard mixture. After marination, preheat oven to 250 degrees F. Transfer the steaks into a cast iron or Dutch oven. Add about 1/4 cup water. Cover with foil and slow roast in the oven for 25 minutes. In a super hot indoor grill, place steaks and grill. Grill on the 1st side for 6-8 minutes. Turn and grill the other side for 6 minutes. Or to your desired cooked level.
Yassa Onions
In a skillet, add 1/2 cup oil, and saute onions. Save about 1/4 cup of steak marinade (do not use any used marinade, when making marinade save some for onions). Add marinade sauce to onions, Stir and simmer for 3 minutes. Add water, a little salt and a dash of sugar. Stir and simmer for 10 minutes. Serve with steak. Enjoy!
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Creamy Garlic Honey Mustard Chicken | The Best Recipe
Learn how to make honey mustard chicken that's cooked into the tastiest creamy garlic sauce. With the easy-to-follow recipe and instructions, you'll be cooking the most amazing creamy garlic honey mustard chicken that will impress yourself, your friends, and your family. Please enjoy.
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Recipe -
Serves - 2-3 People
Ingredients -
Chicken & Marinade -
700g (1.5lb) - Chicken Thigh (Can be substituted for chicken breast)
100g (3.5oz) - Honey (I used Manuka Honey)
85g (3oz) - Wholegrain Mustard
22g (0.7oz) - Dijon Mustard
5 - Garlic Cloves, Minced
Salt & Pepper To Taste
Remaining Ingredients -
250g (8.8oz) - Streaky Bacon, Diced
5g (0.2oz) - Flat Leaf Parsley, Roughly Chopped
5g (0.2oz) - Thyme, Roughly Chopped
125ml (4.2floz) - Chicken Stock
400ml (13.5floz) - Full Fat Cream (Whipping Cream/Heavy Cream)
Storage & Reheating Instructions -
To store this, place it into the fridge in an airtight container for up to 3 days and it can be frozen in an airtight container for up to 3 months.
To reheat from fresh, place it into a pan over medium heat and gently heat it until hot. Note, I recommended adding a splash of fresh full fat cream to help prevent the sauce from splitting.
To reheat from frozen, allow to fully defrost and heat it very gently over medium heat until hot. Note, I recommended adding a splash of fresh full fat cream to help prevent the sauce from splitting.
Serving Ideas -
This dish is fantastic served with rice, salad, pasta, and vegetables. It can also be eaten on its own.
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Thanks for watching!
Honey You MUSTard on a hotdog
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Grilled Honey Mustard Steak
STOP making dry chicken breast! This is HOW you make JUICY chicken #shorts #viralshorts #chicken
✨You can find the full printable recipe with tips and directions linked here
Chicken breast should always be juicy, never dry, or overcooked. The truth is, if the chicken breast is dry, you are most likely overcooking it. You are also most likely overcooking it because you are not using a meat tenderizer to even it out. Chicken breast is always thicker on one side and thinner on the other side so if you are not using a meat tenderizer to flatten it out, one side will always be super dry and the other side will take way longer to cook. Today I’m showing you a very simple way to make juicy chicken breast if you don’t have the time but for optimal results, I highly recommend you marinate any meat you work with overnight. Marinating chicken overnight will give you the best results but if you don’t have the time I’m showing you how to make a very delicious and juicy chicken recipe regardless.
INGREDIENTS:
3 boneless skinless chicken breasts pounded into equal sized filets salt to taste
lemon pepper seasoning to taste
avocado oil for the pan + a drizzle on the chicken
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