Honey Mustard Chicken Strips #SundayFunday

This quick and easy chicken dish uses strips for a short cooking time before glazing with a delicious mixture of honey and dried mustard.

The Sunday Funday Bloggers are Celebrating Moms today......

I am hosting this month with the help of Camilla of Culinary Cam.  I am in Roatan, probably under the sea, as these posts go live so, Cam graciously offered to take over my hosting duties. 

I asked everyone to share ideas to serve up next weekend as we celebrate all the women who step up and take on the Mom role.  It takes a village.  Let's see what everyone is sharing......

• Edible Gelatin Balloons for Cake Decorating from Amy's Cooking Adventures
• Guava Cheese from Sneha's Recipe
• Haldi Doodh Masala Spiced Cupcakes with Burnt Caramel Buttercream from Culinary Cam
• Honey Mustard Chicken Strips from A Day in the Life on the Farm
• Pistachio Saffron Muffins from Mayuri's Jikoni
• Rustic Baked Potato Soup from Food Lust People Love
• Shortbread Lemon Squares from Our Good Life

I served up these chicken strips with the Asparagus Farro that I shared with you last week.  While I was enjoying this dinner, I thought how much my Mom would have loved it.  I was blessed to have my Mom live with us during her end years and always tried to make meals she would enjoy. This was easy to do because she enjoyed many different flavors, styles, and textures of food.  She always made me feel appreciated.

No breading and pan frying make this chicken dish satisfying and healthy.  A perfect dish to serve those you love and care for, knowing it is a tasty, nutritious dish they will enjoy.

Entrees, Chicken, Glaze, Honey

Entrees, Chicken

American

Yield: 4 servings

Author: Wendy Klik

Honey Mustard Chicken Strips

This quick and easy chicken dish uses strips for a short cooking time before glazing with a delicious mixture of honey and dried mustard.

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Ingredients

• 1 lb. boneless, skinless chicken breasts cut into strips
• salt and pepper, to taste
• 1 T. dry mustard
• 2 T. olive oil
• 1 c. chicken broth
• 2 T. honey
• pinch of crushed red pepper, or more to taste

Instructions

1. Season the chicken strips with salt, pepper, and dry mustard.
2. Heat the oil in a large skillet over medium-high heat and sear the chicken, flipping once, for 5-6 minutes, until browned and an internal temperature of 165* is reached. Remove to a plate and set aside.
3. Add the broth, honey, and crushed red pepper to the skillet. Bring to a boil, scraping up any browned bits stuck to the bottom of the pan. Lower heat to a simmer and cook until reduced and syrupy.
4. Return the chicken to the pan and toss to coat and re-warm.

Notes

Adapted from a recipe found at Eating Well.

Nutrition Facts

Calories

236

Fat (grams)

11 g

Sat. Fat (grams)

2 g

Carbs (grams)

9 g

Fiber (grams)

0 g

Net carbs

9 g

Sugar (grams)

9 g

Protein (grams)

25 g

Sodium (milligrams)

399 mg

Cholesterol (grams)

74 mg

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