Lately when the kids have "rest time," I've been reading cooking magazines. I rip out the recipes I think I might actually make (read: the easiest ones), and I've been trying to make one or two a week. This is actually starting to pull me out of the three-and-a-half year cooking rut I've been in. (Yes, that number corresponds to the birth of our twins. Coincidence? I think not.)
This recipe was a winner from my magazine recipe pile. I call it "Chicken with Sweet Sauce" for the kids. Sometimes that even tricks them into tasting it. Sometimes.
Let's get cooking!
Erin
Honey Mustard Chicken
Adapted from EatingWell
1 pound chicken tenders
Salt and pepper
Dry mustard
1 tablespoon olive oil
1 cup low-sodium chicken broth
2 tablespoons honey
1 tablespoon Dijon mustard
1/4 teaspoon dried tarragon
Sprinkle chicken with salt, pepper, and dry mustard to taste. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned and it reaches an internal temperature of 165 degrees, about 6 minutes total, flipping once halfway through. Remove chicken to a plate and cover to keep warm.
Stir in chicken broth, honey, mustard, and tarragon, scraping the bottom to incorporate any brown bits from the pan. Cook until sauce is reduced by half, about 3-4 minutes. Return the chicken to the pan and stir to coat.
Serve the chicken with the sauce.
