Honey mustard is one of those flavor combinations I love. Mint chocolate, lemon and rosemary, sour cream and onion-I enjoy different flavor combinations. This easy honey mustard chicken recipe comes from Campbell’s Fabulous One-Dish Recipes and is a winner in our home for Sunday dinner!
Hot cooked rice
1 T. butter
4 skinless, boneless chicken breasts
1 can cream of chicken soup
1/4 c. mayonnaise
2 T. honey
1 T. spicy brown mustard
Coarsely chopped pecans or walnuts
Prepare rice as directed. In a skillet, cook chicken in the butter completely. Remove after chicken has been cooked to a plate and spoon off fat from skillet. In same skillet, combine soup, mayonnaise, honey and mustard. Heat to boiling. Return chicken to skillet, reduce heat to low. Cover and cook until the chicken is warmed all the way through. To serve, arrange chicken over rice and spoon sauce over chicken. Sprinkle with pecans or walnuts.
I make mine a little differently. Instead of combining the soup, mayo, honey and mustard in the skillet, I combine them while the chicken is cooking in a large measuring cup (a 4-cup one) and put the combined sauce in the pan after I’ve removed the chicken. Oftentimes, I will need to add a little water to the pan to remove all of the bits at the bottom of the pan and it does add some great chicken flavor to the sauce.