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.

Sauce:

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!