We are going through a tough time in our country right now. Everybody is adjusting to new realities…..but I stick with my old one: Cooking. I have a lot of time on my hands these days, so I got out my giant cookbook that I’ve been keeping for over 50 years (doesn’t everyone have one of those?). I go through it sometimes and find recipes that don’t even look good to me anymore. Why did I save that one???? But yesterday I was just looking through and came across Chicken Dijon. I just happened to have a Plethora (how’s that for a word?) of mustards in my fridge right now. And lots of chicken. I have told you before that I like thighs better than breasts because they are juicier. They do take a little longer cooking time, so follow this one carefully. I basically took that recipe and tweaked it with my own touches: honey, cream and grainy mustard and voila!
HONEY DIJON CHICKEN
2 lbs. chicken thighs (or breasts) boneless.
1 stick butter
1/2 cup your choice of mustard. I used grainy
1/2 cup honey
1/2 cup cream or milk or crema
2 tsp. chopped garlic or garlic powder
In a skillet, melt the butter and add the garlic. Sauté lightly about 4 minutes. Add mustard, cream, and honey. Set aside and cool slightly.
Prepare your little “dredging” process: a cup of seasoned flour (garlic powder, salt, pepper)
The sauce you just cooked
A mixture of panko bread crumbs and parmesan cheese
Dredge each thigh thoroughly in flour, then the mustard sauce, and then the crumbs.
Place in a baking dish and let it set a few hours to set the crumbs. (Skip this step if you are in a hurry. It’ll still be good.)
Cover with foil, and bake about 30 minutes. Take off foil, turn oven up to 400 and bake a few more minutes: about 5-10 minutes or until it gets light brown and crispy. NOTE: chicken is done when it is 165 degrees.
Enjoy this! We served it with Broccoli and hollandaise. A salad would be great too. And maybe some rice? Happy Day!