Honey Mustard Chicken

This is a wonderful honey mustard chicken!  Use this as a base recipe and feel free to add other things to it like chopped onions. Substitute peaches for pineapple or use no fruit at all.  I used about a tablespoon short of a 1/4 cup of honey and it was still great, so don't hesitate to cut it just a bit.  The original recipe used Dijon mustard. Well, I didn't have any and used regular old yellow mustard. Superb! Lately, I've been eliminating Dijon mustard from recipes and replacing with ordinary yellow mustard.

If you haven't figured it out yet, I detest boneless skinless chicken breast for every day cooking. I prefer thighs or legs.  Far more flavor.  I use the boneless chicken for other things like chicken strips. This recipe is by Jean Ecos, Waukesha, WI and from the Best of Country Chicken, Taste of Home Books.

Tangy Pineapple Chicken

4 pieces of chicken, skin removed
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 can (20 oz.) unsweetened sliced or chunk pineapple
1 tablespoon cornstarch
1/4 cup yellow mustard
1/4 cup honey
2-4 garlic cloves, minced

Sprinkle chicken with thyme, salt and pepper. In a skillet, brown chicken in oil.  Meanwhile, drain pineapple, reserving the juice. Cut pineapple rings in half and set aside.

Combine cornstarch and 2 tablespoons juice until smooth; set aside. Combine mustard, honey, garlic and remaining pineapple juice; mix well. Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear.

Remove the chicken and keep warm. Stir the cornstarch mixture and add to pan; bring to a boil. Boil and stir for 2 minutes. Return the chicken to pan. Top with the pineapple; heat through. Yield: 4 servings.