Chicken with Honey Mustard

>> Wednesday, March 25, 2009

This dish was a favorite of mine from a local restaurant. Since I couldn't afford to go out to eat every time I had a hankering for this tasty chicken, I came up with a recipe that comes pretty close.

In a large fry pan, saute until tender: 2 Tablespoons butter, 1 large onion (chopped), sliced mushrooms and diced celery. Remove vegetables from pan and set aside.

In the same pan, cook 1/2 chicken breast per person. Brown on both sides. Add 1/2 cup water and 1/2 cup red cooking wine to pan with chicken. Cover and simmer, turning chicken once. Top with onion mixture and 1 to 2 teaspoons of honey mustard per breast. Cover and continue to simmer until tender.

Sprinkle with grated mozzarella ... cover and heat until cheese melts. Serve hot with your favorite wild rice recipe. Serves 6-8.



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