Creamy Honey Mustard Chicken
Steamed Rice and Buttery Peas
Ingredients
- 2 lb boneless, skinless chicken breasts
- 3 Tbsp olive oil
- 3 Tbsp minced garlic
- 1 cup white wine
- ½ cup gluten-free 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 lightly with salt and pepper. Cook chicken, 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
- 1½ cups long-grain white rice
- 2 (12-oz) pkg frozen green peas
- ¼ cup butter
Side Dish Instructions
- Cook rice according to package directions.
- Steam peas according to package directions; toss with butter, and season with salt and pepper to taste.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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