Honey Mustard Glazed Chicken
2 chicken breasts, cut into strips
salt, pepper, garlic powder to season
1 tbsp olive oil
2 tbsp white wine
1 tbsp Dijon mustard
1 tbsp honey
Heat a pan over medium-high heat and add the olive oil. Once the oil is glistening, add the seasoned chicken strips to the pan. Cook for 5 minutes on the first side, and then flip, cooking 5 minutes on the second side. Add the wine to the pan. While the alcohol is boiling off, remove the chicken strips to a plate. Turn the heat down to medium-low, add the mustard and the honey, and stir. Once the glaze comes together, put the chicken strips back in the pan and toss to coat on all sides with the glaze. Serve immediately.
Here are my chicken strips which I served with some amazing mashed potatoes (to come in the next post). I also garnished my chicken strips with a bit of parsley. In addition, if you're more into sauces than glazes, then you could add a few more tablespoons of wine, some chicken stock, and a little cream to fashion yourself a light honey mustard sauce to pour over the chicken breast strips. Honey and mustard is a great flavour combination, and you should adjust the ratio depending on if you prefer the sweet or the sour. I like the balance of both which is why I kept their amounts equal in my glaze.
My beats to go with this quick dinner option also represent a great combination, but this time of performers. It's a cute little song featured in a great flick, Juno, performed in this case by Ellen Page and Michael Cera, two fabulous Canadian actors. Here's Anyone Else But You.