So here’s another random. My children love it when I make honey-mustard chicken. Well, let me re-phrase that. TAB loves it when I make honey-mustard chicken. I think it’s a honey thing. She can usually put away an entire piece of it and half of another. Anyways, I’ve recently decided that if I’m going to make honey-mustard chicken, why not add whatever random vegetables I have in the fridge to try and get them to eat more veggies. So I have for you today honey mustard chicken with mushrooms and spinach.
Start by browning chicken in an oven-proof frying pan with some olive oil. Sprinkle both sides liberally with salt and pepper.
Brown both sides. The chicken doesn’t have to be cooked all the way through because it will finish in the oven.
Remove from pan.
Add mushrooms to the same pan. If needed, add more oil. Try to scrape up some of the chicken bits to add flavor.
Saute for a few minutes. Then add spinach and saute until wilted.
Place chicken on top of spinach and mushrooms.
Meanwhile, in a small bowl, make sauce. Add honey, mustard and cream.
Pour over the top of the chicken. Place in a 375 degree oven for 20 – 25 minutes.
Until chicken is cooked-through.
Serve and enjoy!
1 lb boneless skinless chicken breasts or thighs
salt and pepper
2 Tablespoons olive oil
8 oz button mushrooms, sliced
1 – 16 oz bag of baby spinach
1/2 cup honey
1/3 cup spicy brown mustard
2-3 Tablespoons heavy cream
In an oven-proof frying pan, brown both sides of chicken in some olive oil. Sprinkle liberally with salt and pepper. Remove from pan. Add button mushrooms to the pan (with more oil if needed). Scrape up any chicken bits if possible. Add the baby spinach and cook until wilted. Place chicken on top of spinach and mushrooms. Meanwhile, in a small bowl, combine honey, mustard and heavy cream. Pour over top of the chicken. Place in a 375 degree oven for about 20-25 minutes, until chicken is cooked through. Serve and enjoy!