So tonight my husband, Jamie, made us honey mustard chicken. I love this! You just take chicken and dip it in mustard and then in crush up corn flakes and then you bake it. WONDERFUL!
Anyhow, on to the recipe for this week...but first I found this the January 2010 Inspirations from The Fresh Market.
3 tbsp olive oil
4 chicken breasts
salt and freshly ground black pepper
1 1/2 lbs small red-skinned potatoes, halved (I'm using regular sized red potatoes)
4 large garlic cloves, minced
1 c chiken broth
1 1/2 tsp dried thyme (I'm using Italian seasoning)
8 oz frozen peas, thawed
2 tbsp salted butter
Preheat oven to 450 degrees F.
Heat oil in a large ovenproof pot over high heat. Sprinkle chicken with salt and pepper. Working in batches if necessary, cook chicken in the pot until golden brown on all sides, about 10 minutes. Transfer chicken on a plate, set aside. Add potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add garlic and saute for 1 minute. Add 1/2 cup of broth and stir to scrape up any brown bits on the bottom of the pot. Add remaining broth, pepper, and thyme. Return chicken to the pot, stirring to combine. Bring to a boil over medium-high heat.
Cover and bake in the oven untilthe chicken is cooked through, about 20 minutes.
Using tongs, transfer chicken to a clean serving platter. Arrange potatoes around chicken. Add peas to the sauce in the pot. Cover and simmer over high heat until the peas are tender, stirring often, about 2 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.
FYI....I plan on trying it out Wednesday night...