Honey Mustard Chicken

>> Thursday, January 20, 2011

This is a family favorite that goes back to my childhood. The recipe started out as my Aunt Mo's but of course, I had to make a few changes along the way. Here is my version of Aunt Mo's honey chicken!

1 lb chicken pieces. I prefer thighs and drumsticks but you can do breast too if that is what you prefer, your cooking time will vary depending on if your breast is split or boneless*
1/2 cup yellow mustard
1/2 cup honey
1/2 tsp ginger(if using fresh grated ginger up it to 1 tsp)
3 tbsp butter(or marg)- melted

Salt pepper and about 3/4 cup flour for dredging.

In a bowl mix a couple shakes of pepper and salt into the flour and evenly coat each piece of chicken, shaking off any excess flour.

Arrange your chicken pieces in a baking dish so they are close but not touching. Bake at 375 for 30 minutes.

While your chicken is baking, mix together your sauce ingredients in a medium sized bowl. When your chicken is done, take it out of the oven, using tongs you want to roll each piece in the sauce getting a good coating over the whole piece. Put it back in your baking dish and pour the remaining sauce over the chicken. Put it back in the oven at 350 for an additional 25 minutes.

I serve this dish with rice and a nice crisp green veggie, green beans are my favorite side.

*boneless chicken breast will bake at 15 mins then an additional 10 mins with the sauce on, until the juices run clear.

This also makes a great dipping sauce for chicken nuggets.

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