The hubby continues to do well post GERD surgery which is just wonderful. Each week I add in more foods to his diet but he is still restricted to some degree. The other night I was able to make him chicken for the first time. It had to be “well cooked” which is just a sad way to serve chicken so I thought about that a bit and decided that if I braised it the meat would be nice and tender. A braised chicken recipe is a wonderful way to add flavor and make chicken breasts less dry.
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Braised Honey Mustard Chicken
Serves 2
- 1 boneless chicken breast, cut into thin slices
- 1/2 tsp salt
- 1 cup chicken broth
- 1 TBS dijon mustard
- 1 tsp dried thyme
- 1 1/2 TBS honey
- flour if needed to thicken
For the Grits
- 1 cup water
- 1/2 cup grits
- 1 oz goat’s cheese
- salt to taste
- Make the grits: bring the water to a boil, add the grits and stir. When they start to thicken add the cheese and stir to melt. Taste and adjust seasoning. Set aside and keep warm
- Place a large saute pan over medium heat. Add the chicken broth and bring to a boil and lower to a simmer.
- Whisk in the dijon mustard and salt
- Add the chicken slices and arrange in a single layer in the broth.
- Let cook for about 5 – 7 minutes until the chicken is no longer pink
- If you would like a thicker sauce sprinkle in a little flour and stir quickly to avoid lumps.
- Remove from heat and stir in the honey until well mixed.
- Serve the chicken over the grits.
How Was the Braised Chicken Recipe?
Really quite tasty. It was so very tender which was just what I needed to comply with his eating restrictions. It pretty much melted in the mouth. The honey mustard sauce was delightful on the cheesey grits (I love grits.) I made roasted beets for him and I had broccoli. He can’t have broccoli or cauliflower yet. All in all a successful recipe for post GERD surgery needs. I am sure I could make this with tofu since he liked the tofu picatta I made for him so much. The chicken was from my Perdue Farms order and was flavorful and delicious.
PrintBraised Honey Mustard Chicken on Grits
Moist, tender chicken breast in a honey mustard sauce on cheesy grits.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Ingredients
- 1 boneless chicken breast, cut into thin slices
- 1/2 tsp salt
- 1 cup chicken broth
- 1 TBS dijon mustard
- 1 tsp dried thyme
- 1 1/2 TBS honey
- flour if needed to thicken
For the Grits
- 1 cup water
- 1/2 cup grits
- 1 oz goat’s cheese
- salt to taste
Instructions
- Make the grits: bring the water to a boil, add the grits and stir. When they start to thicken add the cheese and stir to melt. Taste and adjust seasoning. Set aside and keep warm
- Place a large saute pan over medium heat. Add the chicken broth and bring to a boil and lower to a simmer.
- Whisk in the dijon mustard and salt
- Add the chicken slices and arrange in a single layer in the broth.
- Let cook for about 5 – 7 minutes until the chicken is no longer pink
- If you would like a thicker sauce sprinkle in a little flour and stir quickly to avoid lumps.
- Remove from heat and stir in the honey until well mixed.
- Serve the chicken over the grits.
Notes
This came together very quickly and was quite delicious
The chicken was very tender and worked well for the post GERD diet
Keywords: braised chicken recipe, braised chicken, honey mustard chicken
