Irish Honey Mustard Chicken and Vegetables Recipe

  • 1/4 cup honey
  • 1 tablespoon coarse-ground mustard (sometimes called Country Dijon)
  • 1/2 tablespoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter, divided
  • 1 package (1 pound) Gold n Plump® Extra Tender Boneless Skinless Split Chicken Breasts
  • 1 pound (about 8) small red potatoes, quartered
  • 3 carrots, peeled and cut into 3/4-inch chunks
  • 1 onion, cut into 1-inch wedges
  • Combine honey, mustard, salt and pepper in small bowl; set aside.
  • Melt 1 tablespoon of butter in large skillet over medium-high heat. Add chicken; cook for about 4 minutes on each side until the chicken is lightly browned. Transfer chicken to a plate.
  • Melt remaining 1 tablespoon butter in the same skillet. Add vegetables; cook, stirring occasionally for 6 to 8 minutes, or until lightly browned.
  • Place chicken breasts on top of the vegetables. Pour the honey mixture over the chicken and vegetables. Cover; reduce heat to low and cook, stirring the vegetables once, for about 10 to 12 minutes, or until vegetables are tender and chicken is thoroughly cooked.
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