Chicken Steak with Red Wine and Honey Mustard. This Honey Mustard Chicken is made with chicken breast simmered in a luscious honey mustard I do use some store bought pastes, like laksa and red curry. But I always "freshen them up". The Honey Mustard sauce for the chicken is incredibly simple to make.
The chicken produces its own gravy with the honey and mustard, and the skin on the top gets crispy brown.
We have lots of rosemary in the garden; adding a sprig or two takes the dish up a.
Honey-Wine Braised Chicken Thighs with Mustard Greens.
You can have Chicken Steak with Red Wine and Honey Mustard using 7 ingredients and 6 steps. Here is how you cook that.
Ingredients of Chicken Steak with Red Wine and Honey Mustard
- It's of Chicken thigh meat.
- It's of Red wine.
- It's of Grainy mustard.
- Prepare of Honey.
- Prepare of Garlic.
- You need of Olive oil.
- It's of Salt and pepper.
The mustard greens mellowed a bit in this dish and were not as bitter as I thought it would be. It seemed like a lot of food, so if you are looking to indulge/cheat this is a good choice. Starting with cooked chicken—leftovers, perhaps, or a store-bought rotisserie chicken—keeps the preparation time short. Arrange the pieces in a single layer with as little overlap as possible to ensure even cooking.
Chicken Steak with Red Wine and Honey Mustard step by step
- Cut the chicken in half (1 serving = 150 g) and season with salt and pepper..
- Heat olive oil in a frying pan and add the garlic (sliced or crushed). Sauté the garlic until fragrant and then add the chicken with the skin side down..
- If the garlic begins to burn, remove it..
- When the skin of the chicken has become crisp, flip it over, cover with a lid, and steam fry..
- Once the chicken has been cooked, add the red wine and let it simmer for about 30 seconds. Then add the mustard and honey and let it cook for another 30 seconds while coating the chicken with the sauce..
- Arrange the chicken on a plate, accompany with some vegetables, and top with the sauce remaining in the frying pan. It's done..
Chicken, Bacon & Avocado Salad with Red Wine Vinaigrette. Whisk in broth and honey mustard, allspice and curry. Bring sauce to a bubble and reduce heat to lowest setting. Then combine all the ingredients for the sauce - the honey, mustard and a few twists of pepper - in a bowl. Then remove the dish from the heat and pour in the honey-mustard mixture, stirring to combine it with the butter.
