Saladmaster L20210SA Manual De Instrucciones página 22

21
Honey Mustard Chicken
Yield: 6 servings
6 (5 to 6 ounces each) boneless skinless chicken breast halves
⁄ cup Dijon mustard
2
3
2 cloves garlic, minced
1 large yellow onion, halved vertically, sliced, about 1
⁄ cup honey
1
2
⁄ cup cold water
1
4
1 tablespoon cornstarch
1 tablespoon finely chopped fresh parsley
Preheat covered skillet to 350°F (175°C). Arrange chicken, skin-side
down, in hot skillet (chicken will stick), in single layer. In cup combine
mustard and garlic; divide and spread a portion on each chicken
breast half. Top with onion slices; drizzle honey over onions. Cover;
immediately reduce heat to 250°F (120°C) and cook 18 to 20 minutes
until chicken is done (185°F [85°C] on meat thermometer).
Meanwhile, blend cornstarch into water until dissolved. Remove
chicken to platter; cover with skillet cover to keep warm. Increase
heat to 350°F (175°C); cook until juices begin to bubble. Add cornstarch
mixture, stirring constantly. Cook and stir until thickened. Return
chicken to skillet, browned side up. Spoon some sauce over each
piece. Sprinkle with parsley; serve from skillet, if desired.
1 serving contains:
Cal
271
Slice cold leftover chicken breast across the grain,
thick. In small skillet over low heat, cover and reheat chicken slices
with leftover sauce. Serve on hard rolls or whole grain bread.
Prot Fat
29.7 g 3.95 g
Healthy Cooking Guide
Carb Fiber
31.3 g 1.11 g
Tip
⁄ cups
1
2
Chol Sodium
68.4 mg 746 mg
⁄ to ⁄ inch
1 1
8 4