Ingredients: 2 boneless skinless chicken breasts, chopped into small pieces (or not, but easier to cook chopped) 3 tbsp honey 3 tbsp dijon mustard 2 cloves of garlic, crushed dash of balsamic vinegar
Combine the honey and the mustard in a small bowl, and add the garlic and vinegar. Pour the mixture over the chicken in a frying pan and cook over medium high heat (hint: I always use olive oil in the pan, too) until chicken is no longer pink in the middle. Eat up.
Original variation (i.e. the original recipe, although I rarely do this): Add one chopped red pepper and cook along with the chicken. Serve in pita bread lined with cheddar cheese or tortillas with grated cheddar.
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Ingredients:
2 boneless skinless chicken breasts, chopped into small pieces (or not, but easier to cook chopped)
3 tbsp honey
3 tbsp dijon mustard
2 cloves of garlic, crushed
dash of balsamic vinegar
Combine the honey and the mustard in a small bowl, and add the garlic and vinegar. Pour the mixture over the chicken in a frying pan and cook over medium high heat (hint: I always use olive oil in the pan, too) until chicken is no longer pink in the middle. Eat up.
Original variation (i.e. the original recipe, although I rarely do this): Add one chopped red pepper and cook along with the chicken. Serve in pita bread lined with cheddar cheese or tortillas with grated cheddar.
Also, try Easy Stroganoff (http://www.dianaskitchen.com/page/ground/strog.htm). Serve over egg noodles (wide flat kind.)
Let me know if you like either, and I'll send you another one!