A few years back, I saw an episode of Rachael Ray. She was cooking live, and the audience was cooking along with her. That episode was filmed here in Los Angeles, and had I known where it was to be filmed sooner, I would have definitely went! But I did cook along with the show.
The recipe was easy, delicious and something that I still cook because my family loves it and on a busy weeknight it cooks up fast and is inexpensive because most of the ingredients, I already have on hand.
I always thought of Honey Mustard as a condiment and not really the main flavor of a meal, so when I made this recipe, I was delighted with the flavor. I could eat this sauce for days! If you just make this sauce on its own, it would be an awesome dipping sauce!
So here is the recipe and I hope you enjoy it as much as I have.
Ingredients:
1 1/2 pounds boneless, skinless chicken breast, cut into chunks
Salt and pepper
1 1/2 tablespoons Olive Oil
3 tablespoons butter
2 carrots, peeled and thinly sliced on an angle
1 large parsnip, peeled and thinly sliced on an angle
1 large shallot, thinly sliced
2 tablespoons flour
1 1/2 to 1 3/4 cups chicken stock
1 tablespoon Worcestershire sauce
1/4 cup Dijon mustard
1/3 cup honey
Chopped parsley for garnish
Instructions:
Season chicken with salt and pepper. Heat olive oil in pan, in a skillet over medium-high heat. When oil is hot, add chicken in single layer and cook to light golden in color. About 4 minutes per side. Remove to a plate and reserve.
Add butter to skillet and melt. Add carrots, parsnips and shallots, and season with salt and pepper. Cover pan and soften vegetables, 2-3 minutes, stirring occasionally. Uncover pan and sprinkle in flour, stir 1 minute or so, then stir in stock, Worcestershire sauce, mustard and honey. Let thicken to coat spoon, add reserved chicken to heat through. Garnish with parsley. Serve!
