Travel Reference
In-Depth Information
168
168
Honey Mustard Chicken
Prepare the chicken through three dredging stages:
dust the chicken breasts in the flour; dip in the egg
wash to coat well; then coat well with breadcrumbs. In
a sauté pan, lightly brown the breaded chicken breasts
in oil on both sides. Remove from oil and finish cook-
ing in a 350-degree oven for about 20 minutes.
CHICKEN
4 8-ounce chicken breasts,
boneless and skinless
Flour, as needed
Egg wash, as needed (1 egg and
1 tablespoon water)
Panko breadcrumbs, as needed
To make the honey mustard sauce, combine honey,
mustard, lemon juice, poppy seeds, and pepper. Stir
together well and heat slightly. Serve drizzled on
chicken.
2-3 tablespoons olive oil
HONEY MUSTARD SAUCE
½ cup honey
¼ cup Dijon mustard
Note: For a deeper honey mustard flavor, add 2 table-
spoons honey and 2 tablespoons Dijon mustard to the
egg wash.
¼ cup lemon juice
2 teaspoons poppy seeds
1 teaspoon pepper
.
YIELD
,
Serves 4
