Creamy Honey Mustard Chicken
Mint Green Peas and Brown Rice
Ingredients
- 2 lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp olive oil
- 3 Tbsp minced garlic
- 1 cup white wine
- ½ cup low-sodium chicken broth
- 2 Tbsp Dijon mustard
- 2 Tbsp honey
- ½ cup heavy cream
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Sprinkle chicken with salt and pepper. Cook, in batches if necessary, in hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until browned. Remove from skillet.
- Add garlic to skillet; cook 30 seconds. Add wine; cook 3 minutes or until reduced by half. Stir in broth, mustard, and honey; cook 2 minutes. Add cream; bring to a boil, reduce heat, and simmer 5 minutes or until sauce is slightly thickened.
- Return chicken to skillet; cook 3 minutes or until sauce is thickened and chicken is done.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil-in-bag brown rice
- 1 (12-oz) pkg frozen green peas
- 3 Tbsp olive oil
- ¼ cup chopped fresh mint
- ½ tsp salt
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, cook peas in hot oil in a large skillet over medium-high heat 7 to 8 minutes or until tender. Stir in rice, mint, and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
351
|
280
|
631
|
| Fat (g) | 18 | 9 | 27 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 35 | 7 | 42 |
| Carb (g) | 8 | 45 | 53 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 394 | 255 | 649 |
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