Garlic Mustard Glazed Chicken

UMM YUMM. 

Level: Stupid Easy

Taste: Magnificent

Learnings: Go easy on the rosemary. 

Feeds 2 people. 

Ingredients: 

• 1/2 - 3/4 Tbsp Finely Chopped Rosemary  (original recipe called for 2 tbsp but I found it overpowering) 
• 1 Tbsp Honey
• 2 Tbsp Paprika 
• 1/4 Tsp Salt
• 1/4 Tsp Pepper
• 1/4 Cup Stone Ground Mustard
• 2 Tbsp Dijon Mustard
• 1 Tbsp Soy Sauce
• 2 Tbsp White Wine Vinegar 
• 4 Finely chopped Garlic Cloves
• 2 Pound of Boneless Skinless Chicken Breast (BSCB)

1) Before you start, make sure to follow my guidelines for how to cook tender chicken!! Worthhh ittt. Besides the chicken, mix all of the above ingredients together in a bowl. Glaze the chicken and let it all marinate in the fridge for at least 30 minutes (at the most 4 hours). 

2) Cook the chicken on a pan and serve with a salad! Or in my case, I was starving and ate the chicken without any flowery salad (I'm sorry but Salads are NOT filling...did I mention I'm making a salad tonight? *Face Palm*) 

3) That's it? Yes, that's it. 

Bon appetit! 

*Note, this recipe would be best if the chicken is grilled...

How To Make Your Chicken Breast Tender

#1 Fail = Dry Chicken.

Solution:

1) Cut your chicken breast into 1/2 inch thick slices.

2) Use the end of a knife or a Soup Ladle to pound/tenderize the chicken slices to an even thickness.

3) Put the burner to medium-high and let the pan get fairly hot (Spritz water onto the pan, and if the water sizzles up, the pan is hot enough).

4) Add a tbsp or so of oil (I will always recommend olive oil) and swirl around the pan. Let the oil heat up for a couple of seconds.

5) Lay the chicken in the pan and let it cook for about a minute (just to lightly brown on one side).

6) Flip over the chicken, turn the heat to low, put the lid on, set the timer for 10 minutes and WALK AWAY. Do NOT peek; do NOT lift the lid.

7) After the ten minutes are up, keep the lid on but turn the heat off and let the chicken sit for another ten minutes.

8) Ladies and Gentlemen, there you have it...tender chicken.

You should be able to apply this to any recipe that calls for pan fried chicken breast :).

Cheers,
N