I love those recipes that have something like “10 Minute” or “Less than 20 minutes” in the title… But so often they seem to have forgotten those extra 20 minutes it took to make the whole thing (or maybe it’s just me that has this happen?!)
Anyway, maybe this title is a little misleading.. It did take me longer than 10 minutes… Closer to 20, but that’s not because I was working on it and it took so long! It’s because lunch was put on hold, the burner was turned off (don’t worry, I didn’t go leaving raw chicken in there!) and we had to go watch some Jeff Gordon test drive commercials for Pepsi Max…
But you aren’t here to hear about that! You want the food…
The nitty gritty little details on how on earth we made this… Am I right?
I thought so!
So here goes…
This was a favorite recipe to make and everyone loved it. The mustard that was cooked onto the chicken really adds to the flavor and then when you let it blacken and crisp up a little, it really throws in a smidgen of charred flavor that tasted great!
3 – 4 thawed boneless, skinless chicken breasts
1/2 cup honey mustard (I used Sweet Baby Ray’s)
A dash of Worcestershire sauce
1/8 t. soy sauce
Freshly Cracked Black Pepper
Start by combining together the honey mustard, Worcestershire sauce, Soy sauce, and pepper. Mix this all together and set aside. (See we’re 1/3 done already! Told ya it was easy!)
Now grab those chicken breasts, slice them about a 1/2 inch thick lengthwise, and then take a meat tenderizer and pat them out until about 1/2 the thickness they originally were.
Now drop a pat of butter into the skillet, let it melt and get to bubbling.
Once your chicken has gone through Weight Watchers (the meat tenderizer) and shrunk down somewhat… Dip them in the yummy mustard mixture on both sides. Give it a fairly good coating on either side.
Then drop it piece-by-piece into the hot skillet. Cook it (flipping once or twice) until no longer pink anywhere and brown/crispy on either side. Set on a paper towel lined plate for a minute before serving…
With even more honey mustard for dipping, that is! Add a sprig of celery on the side and you’ll have a really yummy (and quick) weeknight meal!
- 3 - 4 thawed boneless, skinless chicken breasts
- 1/2 cup honey mustard (I used Sweet Baby Ray's)
- A dash of Worcestershire sauce
- 1/8 t. soy sauce
- Freshly Cracked Black Pepper
- Combine together the honey mustard, Worcestershire sauce, soy sauce, and pepper. Set aside.
- Now grab your chicken and slice it in 1/2 inch wide strips, lengthwise. Take your meat tenderizer and pat the chicken out to about half of the original thickness.
- Drop a pat of butter in the skillet, let it melt and start to bubble.
- Drudge the chicken through the mustard mixture and then place it in the skillet.
- Cook (flipping a couple of times) until no pink shows through and it's crispy and brown on the outside. Drain on a paper towel lined plate for about a minute before serving.