Chicken fillet in honey-mustard sauce is a flavorful and easy-to-make dish that's perfect for a weeknight dinner. Paired with a garnish of steamed vegetables, it makes for a well-rounded and satisfying meal. Here’s how to make it:
Ingredients:
For the Chicken Fillet:
- 4 boneless, skinless chicken breasts (or fillets)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For the Honey-Mustard Sauce:
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons whole-grain mustard (optional, for added texture)
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice (or white wine vinegar)
- 1 clove garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
- 1 teaspoon cornstarch (optional, for thickening)
- 2 teaspoons water (if using cornstarch)
For the Steamed Vegetable Garnish:
- 1 cup broccoli florets
- 1 cup baby carrots
- 1 cup green beans, trimmed
- Salt and pepper, to taste
- 1 tablespoon olive oil or butter (optional, for tossing vegetables)
Instructions:
1. Prepare the Honey-Mustard Sauce:
- In a small bowl, whisk together honey, Dijon mustard, whole-grain mustard (if using), soy sauce, lemon juice, minced garlic, and dried thyme.
- If you want a thicker sauce, dissolve the cornstarch in 2 teaspoons of water and stir it into the sauce mixture. Set aside.
2. Cook the Chicken Fillets:
- Season the chicken fillets with salt and black pepper on both sides.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chicken fillets and cook for 5-7 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside.
3. Make the Sauce:
- In the same skillet, reduce the heat to medium and add the honey-mustard sauce mixture.
- Bring the sauce to a simmer, scraping up any browned bits from the bottom of the pan.
- If using cornstarch, cook the sauce for a few minutes until it thickens to your desired consistency.
- Return the cooked chicken fillets to the skillet and coat them with the sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld.
4. Steam the Vegetables:
- While the chicken is cooking, prepare the vegetables.
- Fill a pot with a few inches of water and place a steamer basket over it. Bring the water to a boil.
- Add the broccoli, baby carrots, and green beans to the steamer basket.
- Cover and steam the vegetables for about 5-7 minutes, or until tender but still crisp.
- Season the vegetables with salt and pepper to taste. Toss with olive oil or butter, if desired.
5. Serve:
- Place the steamed vegetables on plates or a serving platter.
- Top with the chicken fillets and spoon extra honey-mustard sauce over the top.
- Garnish with additional fresh thyme or parsley if desired.
Enjoy your chicken fillet in honey-mustard sauce with a vibrant and nutritious steamed vegetable garnish! If you have any more questions or need further tips, just let me know.
