Mustard Chicken

Mustard Chicken

We had a great weekend! Mike and I had a date night on Saturday. The weather was perfect for dinner on the patio at Tommy Bahama's and then we had after dinner drinks at Perry's. They have a fabulous Thyme Lemon Drop martini.

Sunday was good too. We took the dogs on a walk and relaxed until the big game. My parents had us over for fajitas and we thoroughly enjoyed Mike giving us a play-by-play of all the funny things being said on Twitter about the power outage in the Superdome. 

After a fun weekend of eating and drinking whatever we wanted, it's time to get back to eating healthy. I have my first 5K this month and another in early March, so I really need to make sure I'm eating healthy during the week days.

My sister gave me this recipe for Mustard Chicken. It's easy, healthy, and REALLY good! 

 INGREDIENTS:

4 boneless, skinless chicken breast halves (you can use chicken tenders too!)

salt and freshly ground pepper

1 1/2 cups panko or unseasoned dried bread crumbs (turns out I didn't have panko, so I used whole grain bread crumbs)

2 tablespoons olive oil

1/4 cup dry white wine

1/2 cup chicken broth

1 tablespoon honey

2 tablespoons whole grain mustard

DIRECTIONS:

Pound chicken to an even thickness and sprinkle with salt and pepper. Dredge chicken in breadcrumbs and coat well.

Heat olive oil in a large nonstick frying pan over medium-high heat. Add chicken and reduce heat to medium.

Cook turning once, until browned and cooked through, 4-5 minutes per side.

Transfer to a plate and cover with foil.

Add wine, broth, and honey to pan. Bring to a boil, scraping any browned bits from bottom of pan.

Boil to reduce sauce to about 1/2 cup, 3-4 minutes. Stir in mustard and season to taste. 

Spoon sauce over chicken and serve warm.

Have a great week and enjoy!

pups & kisses,

  Tiffany