Honey-Mustard Chicken  
Honey-mustard chicken is a simple dish I cook sometimes. It's not hard to prepare and will make your kids or your girlfriends happy and....... they may love you more as a result :D
08.01.13
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First cut two medium-sized paprikas (bell peppers) — try to make the size of each piece about 4 cm by 4 cm.

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Also cut 5-6 medium-sized mushrooms as shown (I like to cut each mushroom in only 3 parts).

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Put the paprikas and the mushrooms in a frying pan and pour some extra virgin olive oil on them. Spray them with some salt as well.

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Squeeze the juice out of two lemons, and poor the juice in a second stainless steel frying pan. Then add some chicken breast (250 gr): the size of each piece of chicken should be about 4 cm by 4 cm.

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Set the stove fire intensity to the minimum setting for both frying pans and cover up the frying pan containing the mushrooms and the paprikas.

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While the chicken breast, the paprikas, and the mushrooms are cooking, prepare the honey mustard sauce. Take a tea cup, and add some american yellow mustard in it as shown.

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Also add some french-style "moutarde a l'ancienne" on top of the american yellow mustard — one part French for one part american. If some moutarde a l'ancienne can not be found, use some Dijon mustard instead.

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Add some mixed blossom honey as shown.

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And add a couple of drops of soya sauce — go easy on the soya, too much will make the dish too salty. Then mix together well using a fork.
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After frying the mushrooms and the paprikas, add the cooked chicken breast. Then add the honey-mustard sauce, stir, cover-up, and set the heat to the lowest setting.

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From now, keep the cover off, and keep stirring at low heat until the sauce becomes thick.

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Serve in a plate... et voila!

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A beverage that complements well this dish is a cider. You can find this brand at the NC department store on the Pusan National University campus.

Bon Appetit :)
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