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Sunday, January 15, 2012

Honey Mustard Chicken with Sauteed Broccoli




For dinner tonight, I prepared roasted chicken drummies with a honey mustard glaze. The glaze is super simple, and creates a lovely balance between sweet and sour. I used a small amount of truffle oil while sautéing the broccoli which adds an amazing amount of flavor without having to use a ton. Truffle oil is an olive oil infused with truffles (a varietal of mushroom). If you have never tried truffle oil, you owe it to yourself to try it, your life will never be the same!

Honey Mustard Chicken with Sauteed Broccoli
(serves 3)
6 chicken drummies
1 tbsp butter
2 tbsp dijon mustard
2 tbsp honey 
3 tbsp cider vinegar 
Salt, pepper, garlic powder, onion powder 
1 head broccoli, chopped into small florets 
2 tbsp minced garlic
1-2 tbsp truffle oil 
Pinch of salt

Preheat oven to 425. Heat large skillet over high heat with butter. Coat chicken with salt, pepper, onion and garlic on both sides and add to heated pan. Sear all sides of skin until browned and slightly crispy. While chicken crisps up, mix together honey, vinegar and mustard. Transfer chicken from pan to a baking sheet and place in oven. Cook chicken for 40-45 minutes, basting chicken with honey mustard sauce every 10 minutes, and flipping chicken over once while cooking. In large skillet, heat broccoli over medium heat to char, then add oil and garlic until broccoli is tender. Enjoy!

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