Recipe: Yummy Chicken Steak with Red Wine and Honey Mustard

Chicken Steak with Red Wine and Honey Mustard. This Honey Mustard Chicken is made with chicken breast simmered in a luscious honey mustard I do use some store bought pastes, like laksa and red curry. But I always "freshen them up". The Honey Mustard sauce for the chicken is incredibly simple to make.

The chicken produces its own gravy with the honey and mustard, and the skin on the top gets crispy brown. We have lots of rosemary in the garden; adding a sprig or two takes the dish up a. This insanely easy honey mustard glaze is super-versatile and can be slathered on salmon, chicken, turkey and Food and Wine presents a new network of food pros delivering the most cookable recipes and View image. You can cook Chicken Steak with Red Wine and Honey Mustard using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chicken Steak with Red Wine and Honey Mustard

1. It's 300 grams of Chicken thigh meat.
2. It's 30 ml of Red wine.
3. You need 1 tbsp of Grainy mustard.
4. Prepare 1/2 tbsp of Honey.
5. Prepare 1 clove of Garlic.
6. Prepare 1 tbsp of Olive oil.
7. It's 1 dash of Salt and pepper.

In shallow glass or plastic dish or resealable food-storage plastic bag, place steak and dressing; turn to coat. Cook over low heat, stirring constantly and scraping up brown bits. Love the tangy mustard greens and the honey! Such a delicious recipe - we made it exactly as written.

Chicken Steak with Red Wine and Honey Mustard instructions

1. Cut the chicken in half (1 serving = 150 g) and season with salt and pepper..
2. Heat olive oil in a frying pan and add the garlic (sliced or crushed). Sauté the garlic until fragrant and then add the chicken with the skin side down..
3. If the garlic begins to burn, remove it..
4. When the skin of the chicken has become crisp, flip it over, cover with a lid, and steam fry..
5. Once the chicken has been cooked, add the red wine and let it simmer for about 30 seconds. Then add the mustard and honey and let it cook for another 30 seconds while coating the chicken with the sauce..
6. Arrange the chicken on a plate, accompany with some vegetables, and top with the sauce remaining in the frying pan. It's done..

I would absolutely make this dish again. The chicken was moist and tender; Chinese flavors hit the spot; and the mustard greens made me feel like i was really eating something healthy that was. Whisk in broth and honey mustard, allspice and curry. Bring sauce to a bubble and reduce heat to lowest setting. Step-by-step baking: Here is a humdinger of a pie which shows decadence needn't be confined to the filling - crusts can be indulgent too.