Honey Mustard Chicken Breast, with Pearl Onions and Broccoli
An easy, crowd-pleasing weeknight dinner that can help you learn some very useful home cooking skills. Thanks to Skillshare for sponsoring this video! Get two months of Skillshare Premium for FREE by using my link:
***RECIPE, SERVES FOUR***
2 chicken breasts (one full breast)
1/2 pound pearl onions
8 oz chicken stock
1 large broccoli crown
honey
mustard
vinegar (white, white wine, white balsamic, or rice wine would be my first choices)
salt
pepper
cayenne
cornstarch
olive oil
toasted sesame seeds (you can toast them yourself in a dry pan until fragrant)
Put the onions into boiling water for a minute or two, drain, and plunge them into ice water to stop the cooking. One a time, cut off the root end and peel off the outside. Prep the broccoli by cutting off the florets and cutting them into bite-size pieces. Cut each chicken breast into two pieces of half the original thickness, yielding four thin pieces.
Get a steamer situation ready for your broccoli and bring it to a boil. Pre-heat a wide pan for the chicken on medium-high heat and give it a thin coating of olive oil. Brown the chicken on both sides, taking care to not burn the fond on the bottom of the pan. It's OK if you have to stop before the chicken is cooked inside.
At some point around here, start your broccoli steaming. Cook it until you can just pierce it with a fork. Toss it in melted butter and salt to taste, when you get a chance.
Take the chicken out of the pan and put in the onions. Try to get some color on the onions, but before the fond burns, pour in the chicken stock and scrape the bottom of the pan clean with a wooden spoon. Squeeze in 1-2 tablespoons each of honey and mustard. Mix a teaspoon of cornstarch with an equal amount of water and then pour that into the sauce. Cook until it's thick, then taste. Add vinegar, salt, pepper and cayenne to taste.
Cook the sauce until the onions are about cooked to your liking. Return the chicken to the sauce, get it coated, and cook it (if it needs more time) until the internal temperature is 165 F / 74 C. Sprinkle the meant with toasted sesame seeds, serve next to the broccoli with extra onions and sauce spooned over.
Creamy Garlic Chicken Breasts with Mustard
Here's an easy and tasty weeknight dinner. With just a few simple ingredients, you can make this flavoursome garlic chicken at home in no time. Serve it with rice or noodles for a quick and easy meal. It is so delicious and the garlic flavour is so rich that you are bound to be licking your fingers at the end of it! ????
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Hi! I’m Sevi, a busy mum of two sweet girls, and I am passionate about sharing the beauty of real Greek food with friends and family. I hope you find many nourishing and delicious recipes that can make your life a little tastier.
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Creamy Mustard Chicken
This creamy mustard chicken truly has it all — tender chicken cutlets in a French-style mustard sauce infused with garlic and fresh herbs! It’s just the perfect dinner for those days you’re looking for a quick yet super delicious treat.
Baked Honey Mustard Chicken Drumsticks with Smashed Potatoes
Sticky Baked Drumsticks AND Honey Mustard Sauce AND Smashed Potatoes on ONE TRAY with just over 10 minutes of active effort. The best super easy chicken dinner recipe I know!
Mustard Chicken | Creamy Mustard Chicken | Chicken Gravy Recipe | Chicken Recipe By Varun Inamdar
Mustard Chicken | How To Make Mustard Chicken | Indian Cuisine | Creamy Mustard Chicken | Chicken in Mustard Gravy | Chicken Gravy Recipe | Chicken Recipe for Dinner | Easy Chicken Recipe | Non-Veg Recipe | Dinner Recipes | Curry Recipe | Gravy Recipe | Chicken Recipes | Get Curried | The Bombay Chef | Varun Inamdar
Learn how to make Mustard Chicken with our Chef Varun Inamdar.
Introduction
Mustard Chicken is a delectable chicken recipe that can be prepared with ingredients easily available in the kitchen. It is spicy and flavourful and has a unique taste and aroma due to mustard oil and mustard paste which are added to this dish during the cooking process. Mustard Chicken goes well with rice and chapati and can be made on weekends and on days you want to enjoy a chicken dish with a difference. Do try this recipe, and let us know how it turned out to be.
Chef's Trivia
Preparation of Marinade
500 gms Chicken (curry cut)
Salt (as required)
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1/4 tsp Sugar
2 tbsp Mustard Oil
2 tbsp Curd
Chef's Trivia
For the Mustard Paste
25 gms Mustard Seeds (soaked & drained)
8-10 Garlic Cloves (peeled)
4-5 Green Chillies
Cooking the Curry
2 tbsp Mustard Oil
1 Onion (sliced)
1 cup Water
Salt (as required)
For Garnish
Mustard Oil
Green Chillies
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Host: Varun Inamdar
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About Chicken Curry
Chicken curry or curry chicken is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain, and the Caribbean. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.
Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce and simmered until cooked through.[1] In south India, coconut and curry leaves are also common ingredients.[2] Chicken curry is usually garnished with coriander leaves, and served with rice or roti. In south India, chicken curry may be thickened using coconut milk.
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This Creamy Garlic Mustard Chicken Pot Pie Is Seriously Amazing!
These creamy garlic mustard chicken pot pies are easy, cheap and fun to make and don't take too long either. Please enjoy.
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Ingredients -
1 1/2 Tbsp (30ml) - Olive Oil
1kg (2.2lbs) - Chicken Thigh, Boneless & Skinless
70g (2.4oz) - Unsalted Butter, Cubed
2 - Brown (Yellow) Onion, Grated
1 - Carrot, Unpeeled & Grated
1 - Celery Rib, Grated
4 - Garlic Clove, Minced
50g (1.76oz) - Plain (All-Purpose) Flour
3/4 Cup (180ml) - White Wine (Substitute With Chicken Stock)
1 Tbsp (30g) - WholeGrain Mustard
2 tsp (20g) - Dijon Mustard
4 Cups (1 Litre) - Chicken Stock
1/4 Cup (60ml) - Thickened Cream
7g (0.25oz) - Marjoram or Tarragon, Roughly Chopped (See Note Below)
10g (0.35oz) - Thyme, Roughly Chopped (See Note Below)
3 - Dried Bay Leaves
2 - Puff Pastry Sheets
Seasoning To Taste
Notes -
If you cant consume alcohol, substitute the wine for extra chicken stock still using it to deglaze the pan before adding in the 1-litres worth.
Fresh Marjoram/Tarragon Substitute - 1 tsp (2g) Dried
Fresh Thyme Substitute - 1 tsp (2g) Dried
To store, place the pies in the fridge for up to 4 days and in the freezer for up to 3 months, both wrapped tightly or placed into an airtight container. If frozen, thaw in the fridge overnight before reheating.
To reheat, place in the microwave for 2 minutes to reheat the centre and transfer to a preheated oven set at 180.c - 350.f and bake for 10 to 12 minutes or until very hot in the centre and the pastry has crisped up.
#potpie #chickenpie #chicken