Coconut Chicken With Creamy Honey Mustard Sauce Recipes

CREAMY HONEY MUSTARD CHICKEN

Steps:

• Prepare your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and salt & pepper and then coat them in the flour.
• Heat the olive oil and one tablespoon of the butter in a skillet over medium-high heat.
• Once the pan is hot, add the chicken pieces and cook them for 4-5 minutes/side or until they're golden. If the oil starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
• Take the pan off the heat and add the rest of the butter, the chicken broth, Dijon mustard, and the honey.
• Return the pan to the stove and adjust the heat to medium. Stir the sauce until the mustard has dissolved (make sure the liquid doesn't reduce completely).
• Add the cream. Once the sauce is bubbling again, add the chicken back in. Let it cook for 5 minutes or until the chicken is cooked through and the sauce is reduced to your liking.

COCONUT CHICKEN WITH CREAMY HONEY MUSTARD SAUCE

Steps:

• 1. Mix together the mayonnaise, mustard, onion powder, garlic powder and honey.
• 2. Pound down chicken breast and cut into thin strips. Pulse coconut in a food processor a couple of times to make it a little finer. Place flour in a shallow bowl. Beat eggs in a shallow bowl. Combine coconut, breadcrumbs, salt and black pepper in a third shallow bowl. Dip chicken strips in flour, then in beaten eggs, and then in breadcrumb/coconut mixture.
• 3. Heat canola oil and coconut oil in a large skillet over medium heat. Fry chicken strips for 2-3 minutes each side or until crispy golden brown and cooked through. Remove to paper towels to drain. Serve warm with honey mustard dipping sauce.
• 4. NOTES Canola oil can be substituted for the coconut oil.

CHICKEN IN MUSTARD SAUCE

Steps:

• Sprinkle the meat with the salt and pepper.
• Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
• Mix in the onion and continue cooking for one minute.
• Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
• Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
• Remove the meat to a serving platter and keep warm.
• Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
• Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
• Serve the chicken with the sauce.