Redolent with the heat of chile flakes, the tartness of mustard, and the sweetness of honey, these hot honey butter and Dijon ...

Then, heat broiler. Place the chicken breasts between two pieces of plastic wrap and pound (with a heavy skillet or meat tenderizer) until 1/4 inch thick. Brush honey-dijon dressing on both sides of ...

This dish brings together tender chicken in a rich, tangy, and slightly sweet glaze of honey, mustard and soy sauce.

For the herb butter, place the parsley, butter, garlic, Dijon mustard and the salt and ... Turn each flattened chicken breast over and put a roll of herb butter in the centre of each and then ...

2. For the chicken preparation, mix mustard and chicken in a bowl and keep aside. 3. Then heat oil in pan. Add butter, chicken breasts and toast the chicken for about thirty seconds. 4. Remove the ...

In a bowl, combine the Dijon, paprikas and chicken and marinate for at least 30 minutes. In a large sauté pan, heat the olive oil over medium heat and add the onions, cooking until softened.

One at a time, dredge the chicken breasts in the seasoned flour ... Add the egg yolks, Dijon mustard, lemon juice, water and salt to the bowl of a food processor fitted with the blade attachment.

Cut the chicken breasts into bite-size pieces (five to six ... then stir through the cream and lower the heat. Stir in the Dijon mustard and grated Parmesan, then remove from the heat.