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Honey-of-a-Meal Chicken Recipe

Honey-of-a-Meal Chicken Recipe photo by Taste of Home

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My husband is a big fan of honey mustard, so I like to make extras of this chicken and slice it up for sandwiches the next day. I've also shredded the chicken to serve on sub rolls. —Traci Wynne, Denver, Pennsylvania

This recipe is:

Quick

Diabetic Friendly

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Honey-of-a-Meal Chicken Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

4 bone-in chicken breast halves, skin removed (8 ounces each)
2 tablespoons olive oil
1 medium onion, finely chopped
1 cup chicken broth
2 tablespoons spicy brown mustard
1/2 teaspoon pepper
2 tablespoons honey

Directions

In a pressure cooker, brown chicken breasts in oil in batches. Set chicken aside. Saute onion in the drippings until tender. Stir in the broth, mustard and pepper. Return chicken to the pan. Close cover securely according to manufacturer's directions.
Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 8 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Immediately cool according to manufacturer's directions until pressure is completely reduced. Remove chicken and keep warm.
Stir honey into sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. Serve with chicken. Yield: 4 servings.

Nutritional Facts 1 chicken breast with about 2 tablespoons sauce equals 314 calories, 11 g fat (2 g saturated fat), 103 mg cholesterol, 433 mg sodium, 13 g carbohydrate, 1 g fiber, 38 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat.

Originally published as Honey-of-a-Meal Chicken in Taste of Home February/March 2011, p77

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Honey-of-a-Meal Chicken

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Reviewed on Sep. 25, 2012 by bdieges

I only gave it four stars because I monkeyed with the recipe, but it was quite tasty. I don't have a pressure cooker either, and made only two boneless, skinless breast halves, browning on both sides in a 10" fry pan on the stove top. Since someone said it was tasteless, thought I would add 2 teaspoons curry powder to the sauce. After pouring it over the chicken, brought it to a boil and then turned it down to a simmer for 30 minutes. Served it with brown rice and a salad. It was quite tasty. I used only 1/2 cup homemade chicken broth, so I will add 1/2" teaspoon salt next time. Thickened the sauce with 1 tablespoon cornstarch, since there was still a lot of liquid and didn't want to take the time to reduce it.

Reviewed on Jun. 04, 2011 by aug2295

This was convenient and tasted pretty good, but just didn't have that wow factor I was hoping for.

Reviewed on Mar. 16, 2011 by lloydianslip

I don't have a pressure cooker, but started this on the stovetop in an oven-safe skillet, then covered and baked at about 425. Once chicken was done, I reduced the sauce on the stovetop, and it turned out great- husband loved it!

Reviewed on Feb. 28, 2011 by keverwann

I didn't use a pressure cooker; baked it instead at 350 for about 40 minutes. Used boneless, skinless chicken breasts; cut in half so they are thinner. I should have used less liquid, but I didn't and it turned out rather soggy. Interesting taste, but we've had better.