A Honey of a Meal

So yesterday was not a great work day. It was stressful and I came home grumpy and irritated and wanting wine, lots and lots of wine. To top it off, I got home and realized I forgot to put the damn trash can up and the dogs had a field day with it. GAH! Thankfully it was practically empty so the mess wasn't too horrible but it was still the last thing I wanted to deal with when I got home. I decided I wanted something quick and easy and that I could make while roasting up all the lovely veggies I bought last week. That's when I remembered that I hadn't made honey mustard chicken in a while and that would be super easy to make once the veggies were all prepped and in the oven. The larger roasting venture included 6 peppers, 5 zucchini and 2 onions. That's for sandwiches and salads and where ever else I can use them for the next few days. For dinner, I roasted broccoli and zucchini. I simply tossed the chopped veggies in salt garlic powder, parmesan cheese and olive oil and threw them in a 400 F oven. I also did a pan of new potatoes. Those were cut in half and tossed with salt, onion powder, and olive oil before getting tossed into a second pan and topped with chopped onion and strips of bacon. On to the chicken. I cut 2 boneless, skinless chicken breast halves into large strips and tossed them into a mixture of raw honey, yellow mustard, garlic powder and salt.  I let them sit and stew for a few before tossing into a hot pan with a little olive oil. You can leave the breasts whole if you want but I would suggest getting them prepped well ahead of time so they have more time to stew in the sauce before you cook them.I cut them because I knew they would only have a few minutes before hitting the pan. Once the chicken was cooked through I gave the sauce a little tastes and added more mustard and garlic. It was a tad too sweet. Once everything was the way I like it, the veggies were done and it was time to eat! YUM!

Erika's Honey Mustard Chicken

 (all measurements are approximate)
2 boneless, skinless chicken breast halves
1/4 C honey
2 Tbs yellow mustard
1 tsp salt
1/2 Tbs garlic powder
2 Tbs oil

Combine honey, mustard, salt and garlic powder in a bowl and toss with chicken breasts. Allow to marinade for 20 minutes if breasts are whole. For shorter marinading cut chicken into strips.

Heat oil in a large saute pan. When hot, add chicken and marinade. Cook until chicken is cooked through. Serve Hot.