How to Prepare Delicious Chicken Steak with Red Wine and Honey Mustard

Chicken Steak with Red Wine and Honey Mustard. Chicken Steak with Red Wine and Honey Mustard I just thought of this on the spot. If the garlic burns, the taste will become bitter, so make sure to remove it beforehand. Whisk broth, wine and mustard in a measuring cup.

The marinade, rich in Dijon mustard, cayenne pepper, and red wine vinegar, is a bit like a vary spicy Dijon vinaigrette. While brining helps make chicken juicier , allowing the chicken to marinade for several hours helps to infuse it with flavor. In the same skillet, combine the mustard, milk, basil, parsley, and remaining salt and pepper. You can have Chicken Steak with Red Wine and Honey Mustard using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chicken Steak with Red Wine and Honey Mustard

1. You need 300 grams of Chicken thigh meat.
2. You need 30 ml of Red wine.
3. It's 1 tbsp of Grainy mustard.
4. It's 1/2 tbsp of Honey.
5. It's 1 clove of Garlic.
6. It's 1 tbsp of Olive oil.
7. You need 1 dash of Salt and pepper.

Cook and stir over low heat until heated. Find wine matches for foods like Honey-mustard Chicken, and more food items in seconds. Suggest another wine varietal that pairs well with Honey Mustard Chicken.. matched with red wine and white wine. The mixture tasted nice, good balance with with acidity of red wine vinegar.

Chicken Steak with Red Wine and Honey Mustard step by step

1. Cut the chicken in half (1 serving = 150 g) and season with salt and pepper..
2. Heat olive oil in a frying pan and add the garlic (sliced or crushed). Sauté the garlic until fragrant and then add the chicken with the skin side down..
3. If the garlic begins to burn, remove it..
4. When the skin of the chicken has become crisp, flip it over, cover with a lid, and steam fry..
5. Once the chicken has been cooked, add the red wine and let it simmer for about 30 seconds. Then add the mustard and honey and let it cook for another 30 seconds while coating the chicken with the sauce..
6. Arrange the chicken on a plate, accompany with some vegetables, and top with the sauce remaining in the frying pan. It's done..

Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around. Serve chicken with a green salad, spooning the sauce over the top.