Honey Mustard Soup With Chicken Recipes

Steps:

• For the marinade: Combine the honey, Dijon mustard, whole-grain mustard and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Transfer the chicken from the bag to a 9-by-13-inch baking dish and cover with foil. Roast in a 425-degree F oven for 10 minutes. Uncover and continue cooking until cooked through and an instant-read thermometer registers 165 degrees F, 10 to 15 minutes more.

Steps:

• Melt butter in large skillet over medium-high heat.
• Cook chicken for 10 minutes or until browned.
• Remove chicken and set aside.
• Add soup, mayonnaise, honey, and mustard, and stir. Heat to boiling.
• Add chicken and reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink.
• Top with toasted walnuts or pecans if desired.

Steps:

• Either use left over chicken and canned broth or poach chicken in 1 pint of water and use cooking liquid as the broth-- If using the cooking water as broth, flavour by adding chopped celery and carrots for a better tasting broth.
• Put the broth and mustard in a sauce pan and simmer until the honey is blended with the broth.
• Add some freshly cracked white pepper and a bit of nutmeg or cinnamon. Add the frozen peas to the pan and then remove from heat. Mix the cream and cornstarch well and add to the pan.
• Add in the cooked cubed chicken and then put the pan back on low heat; stir until thickened slightly.
• Try with cinnamon raisin bagel bites or croutons.
• Keep the heat gentle as you do not want to curdle the cream. Everything is cooked already, so nothing needs to be boiled.

Steps:

• For sauce, in a small bowl, combine the first nine ingredients. Set aside 1/2 cup for serving. Place chicken in a greased 15x10x1-in. baking pan; drizzle with remaining sauce. , Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 170°, basting occasionally with pan juices. Warm reserved sauce; serve with chicken. Freeze option: Cool chicken. Freeze chicken with reserved sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

Steps:

• In a small bowl, combine the first 5 ingredients; set aside. Place flour in a shallow bowl. Add chicken, a few pieces at a time, and toss to coat; shake off excess. In a large skillet, heat 2 tablespoons oil over medium-high heat. Brown chicken on both sides. Remove from pan. Add mushrooms and onion to same pan; cook and stir until tender, 6-8 minutes., Add dressing mixture, stirring to loosen browned bits from pan. Return chicken to pan; bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in chicken reads 165°, 12-15 minutes longer.