Honey Mustard Chicken
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- chicken breast halves, skinless and boneless
- 3 c
- brown rice, cooked
- 26 oz
- cream of chicken soup
- 10 Tbsp
- mustard, spicy brown (or to taste)
- 7 Tbsp
1Cook rice in a large pot until tender.
2Brown meat cubes or pieces in a separate skillet while rice is cooking.
3In a larger medium soup pan, combine soup, honey and mustard until a thick sauce has been created. I cook on a medium heat, have seen the experienced do a higher heat to save time. Taste sauce to ensure the mustard to honey ratio is correct for your preference.
4Combine sauce, rice, and chicken in large dutch oven and mix well. Serve hot. Reheat left overs, for best taste in pan stirring frequently.