Easiest Way to Make Perfect Chicken Steak with Red Wine and Honey Mustard

Chicken Steak with Red Wine and Honey Mustard. Honey-Wine Braised Chicken Thighs with Mustard Greens. The mustard greens mellowed a bit in this dish and were not as bitter as I thought it would be. It seemed like a lot of food, so if you are looking to indulge/cheat this is a good choice.

Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. I coat my steaks with oil, salt and pepper and throw them on an extremely hot skillet. When they are off, the sauce takes. 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. Prepare 1 tbsp of Grainy mustard.
4. Prepare 1/2 tbsp of Honey.
5. It's 1 clove of Garlic.
6. You need 1 tbsp of Olive oil.
7. You need 1 dash of Salt and pepper.

Chicken thighs baked in a simple honey mustard sauce until golden brown, with sprigs of rosemary. The chicken produces its own gravy with the honey and mustard, and the skin on the top gets crispy brown. We have lots of rosemary in the garden; adding a sprig or two takes the dish up a. Whisk in broth and honey mustard, allspice and curry.

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..

Bring sauce to a bubble and reduce heat to lowest setting. Starting with cooked chicken—leftovers, perhaps, or a store-bought rotisserie chicken—keeps the preparation time short. In shallow glass or plastic dish or resealable food-storage plastic bag, place steak and dressing; turn to coat. Cook over low heat, stirring constantly and scraping up brown bits. Rub each steak with mustard and drizzle with the honey.