Creamy Honey Mustard Chicken
Mint Green Peas and Brown Rice
Ingredients
- ¾ lb boneless, skinless chicken breasts
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 Tbsp olive oil
- 1 Tbsp minced garlic
- ⅓ cup white wine
- 3 Tbsp low-sodium chicken broth
- 2 tsp Dijon mustard
- 2 tsp honey
- 3 Tbsp 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 chicken in hot oil in a 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 2 to 3 minutes or until sauce is slightly thickened.
- Return chicken to skillet; cook 1 to 2 minutes or until sauce is thickened and chicken is done.
Side Dish Ingredients
- 1 (3.5-oz) pouch boil-in-bag brown rice
- ¾ cup frozen green peas
- 1 Tbsp olive oil
- 2 Tbsp chopped fresh mint
- ⅛ tsp salt
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, cook peas in hot oil in a skillet over medium-high heat 7 to 8 minutes or until tender. Stir in rice, mint, and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
383
|
245
|
628
|
| Fat (g) | 19 | 8 | 27 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 39 | 5 | 44 |
| Carb (g) | 8 | 39 | 47 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 356 | 157 | 513 |
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