Makes:
6 servings
Utensil:
Saladmaster Food Processor
12" Electric Oil Core Skillet
small mixing bowl
Contributed By:
Saladmaster® Oil Core Skillet Healthy Cooking Guide
Ingredients
36
ounces
chicken breast, (6 ounces each) boneless and skinless
(1
kg)
2⁄3
cup
Dijon mustard
(150
g)
1
large
yellow onion, processed, use Cone #3
1⁄2
cup
honey
(170
g)
1⁄4
cup
cold water
(60
mL)
1
tablespoon
cornstarch
(8
g)
1
tablespoon
fresh parsley, finely chopped
(4
g)
Directions:
- Preheat covered electric skillet to 350°F/175°C.Arrange chicken, skin side down, in hot electric skillet in a single layer. Chicken will stick.
- In a small bowl, mix garlic and mustard. Divide and spread a portion on each chicken breast half. Top with onion slices.
- Drizzle honey over onions. Cover, immediately reduce temperature to 250°F/120°C and cook 18-20 minutes, until chicken is done (185°F/85°C on a meat thermometer).
- Meanwhile, in a small bowl, blend cornstarch into water until dissolved.
- Remove chicken to platter and cover with electric skillet cover to keep warm, leaving chicken juices in the skillet.
- Increase temperature to 350°F/175°C and cook until juices begin to bubble. Add cornstarch mixture and cook, stirring constantly until thickened.
- Return chicken to electric skillet, browned side up. Spoon some sauce over each piece.
- Sprinkle with parsley and serve from electric skillet, if desired.
Tips:
- Serve on bed of lettuce to add color and nutrition.
- Slice cold leftover chicken breast across the grain, 1/8 to 1/4 inch think. In electric skillet over medium heat, cover and reheat chicken slices with leftover sauce. Serve on hard rolls or whole grain bread.
Directions
Tips
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