This tasty chicken dish is quick and easy to prepare, making it ideal for a weeknight supper. Use your favorite mustard!
1 lb skinless and boneless chicken thighs
salt and freshly cracked pepper
2 tsp olive oil
1-2 cloves garlic, minced
2/3 cup dry white wine or chicken broth
2 - 3 tbsp mustard
1 - 2 tbsp honey
1 tbsp fresh parsley, minced
Rinse the chicken and pat dry. Season both sides with salt and pepper.
Heat the olive oil in a skillet set over a medium high flame. Add the chicken and brown both sides; about 5 minutes total. Remove the chicken to a plate and turn down the flame.
Add the garlic and wine (or chicken broth) to the skillet. Using a wooden spoon, scrape up the browned bits from the pan into the sauce. Simmer the mixture until it has reduced by about a half.
Stir in half of each the mustard and honey. Simmer briefly, then taste and add more mustard or honey, to taste.
Return the chicken thighs (and any juices that have collected) to the skillet. Cover and cook for 5-8 minutes or until the chicken is cooked through; the juices will run clear when the thickest part is pierced with a sharp knife.
Arrange the chicken onto a serving plate and drizzle with the honey mustard sauce. Sprinkle with parsley and serve.