Honey Mustard Chicken

Servings: 2 | Serving size: one 4 ounce chicken breast with sauce

Cooking Time: 30 Minutes

This recipe can easily be multiplied and makes good leftovers.

Serve with Parmesan Squash or Herbed Zucchini and Roasted Potatoes or Rosemary Potatoes.

Ingredients

• 1 tsp. olive oil
• 8 ounces boneless, skinless chicken breast
• 1/2 cup no salt added chicken or vegetable stock
• 2 tsp. Dijon mustard
• 1 tsp. honey
• 1/8 tsp. salt
• fresh ground black pepper to taste
• 1 Tbsp. reduced fat sour cream

Place the olive oil in a large skillet over medium high heat. 

When the oil is hot, add the chicken breast and sear on each side for about 2 minutes on each side. 

Place the pan in the oven. 

Roast the breasts for about 7 minutes then turn the chicken breasts over. 

Return the pan to the oven and roast for another 5 to 7 minutes. 

Remove the pan from the oven and set the chicken on a cutting board to rest. 

Place the skillet over medium high heat.

Add the chicken or vegetable stock to the skillet and whisk to deglaze the pan. 

Cook for about 2 minutes to reduce the stock by half.

Add the mustard, honey, salt and pepper.

Whisk until smooth. 

Remove from the heat and put about 2 tablespoons of the sauce in a small dish or bowl. 

Add the sour cream to the dish and whisk until smooth. 

Add the sour cream mixture back to the skillet and whisk until smooth.

Serve the sauce over the roasted chicken.