canada5dollarbill: Looks great!
The only change I would recommend is to replace the (optional) parsley with (not optional) sage. Sage pairs really nicely with the components of the dish.
For the potatoes I’d recommend Serious Eats’ crispy potato recipe.
For the asparagus, slather it up in some olive oil and salt/pepper and grill for a few minutes. Really brings out the glutamates in it.
DougEECummings: Full Recipe from [TipHero](http://tiphero.com/honey-mustard-chicken/)
**Ingredients:**
¼ pound bacon, chopped
4 boneless and skinless chicken breasts (or chicken thighs)
kosher salt, to taste
ground black pepper, to taste
3 Tablespoons whole grain mustard
2 – 3 cloves garlic, minced (about 1½ Tablespoons)
¼ cup honey
1 Tablespoon olive oil (optional)
1 cup milk (may be substituted with dairy-free milk)
⅓ cup cream (may be substituted with dairy-free milk)
2 teaspoons cornstarch mixed with 2 teaspoons water
2 Tablespoons chopped fresh parsley (optional garnish)
**Directions:**
1. Heat a non-stick pan over medium heat. Fry the chopped bacon until it’s crispy, and transfer it to a plate lined with paper towels. Leave 1 tablespoon of bacon fat in the pan or, if you prefer, replace the bacon fat with 1 tablespoon of olive oil.
2. Season the chicken with salt and pepper. Add the chicken to the pan with the bacon fat (or olive oil) and sear it on each side until it’s golden brown, about 3 minutes per side. (You don’t need to completely cook the chicken at this point since it will finish cooking in the honey mustard sauce.) Remove the seared chicken from the pan and transfer it to a warm plate.
3. Add the whole grain mustard, minced garlic, honey, milk, and cream to the pan. Whisk in the cornstarch slurry and simmer the honey mustard sauce until it thickens.
4. Return the chicken to the pan, coat it with the honey mustard sauce, and simmer until chicken is cooked through. Top the finished dish with the chopped bacon and garnish it with fresh parsley.
Guest__: I see a lot of recipes where chicken breast are cooked in a sauce. I find that chicken breast can get chewy when it finishes cooking in a simmering sauce (poached texture). Am I doing something wrong? I typically pull them out at 160-162 degrees.
I find recipes like this come out much better with the following modifications: sear breast as per the video, finish the breast in a 350f oven, allow breast to rest, make sauce, toss breast back in sauce at the end to coat.
Love bacon, mustard, and heavy cream. I’m sure the sauce is tasty.
kempff: Best served with a side of toothpicks for popping the mustard seeds out of your molars.
-Erick_: damn!
_notredditor_: magnificent!! I’m going to make this.
jaeraket: Where can I get a nice pan like that???
Defenestraitorous: Sub Dijon instead of whole grain. That whole grain is going to overpower all of the other flavors.
spudaisy: Unseasoned chicken? Wtf?
