Honey Mustard Chicken with Mushrooms
This Honey Mustard Chicken with Mushrooms made with chicken tenderloins sautéed with mushrooms and onions in a sweet and savory sauce. It is perfect to serve it over rice for a simple, healthy meal.
- 1.5 lb chicken tenders or 4 boneless skinless chicken breasts
- 1/4 cup flour (gluten free if desired)
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons extra virgin olive oil
- 8 oz sliced button mushrooms
- 1 onion sliced
- 3 tablespoons Dijon or yellow mustard
- 3 tablespoons of honey
- 3/4 cup chicken stock
- 1/4 cup fat free milk
In a bag or bowl, mix flour and pepper.
Dredge chicken in four, shake excess.
In a large skillet heat oil over medium high heat until hot.
Add chicken breasts and brown 3-4 minutes per side.
Remove chicken to a platter and set aside.
add mushrooms and onions to the pan and cook for about 5-7 until just starting to brown.
Mix mustard, honey chicken broth and milk together and add to mushrooms and onions.
Add chicken back in and cover with sauce.
Reduce heat to a simmer and cook just until the chicken is cooked through
Serve over brown rice.
Calories: 297kcal | Carbohydrates: 17g | Protein: 27g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 267mg | Potassium: 624mg | Fiber: 1g | Sugar: 11g | Vitamin A: 55IU | Vitamin C: 3.5mg | Calcium: 27mg | Iron: 1.2mg