February 28, 2014
You guys, I can’t kick it. I’m still in vacation mode. I’m moving as slow as molasses and am ready for that mojito anytime now. I sit at my desk all day, but am still falling behind on work. It takes everything in me to keep from running a Shahs of Sunset marathon and, though I’ve managed to control myself, it hasn’t helped my productivity.
Normally, these are the times when even I fall off of the cooking wagon. But the one thing I’ve managed to do well this week is get easy, homemade dinners on the table. I forced myself to scratch together a meal plan on Monday, the day after we returned from our trip, and went shopping that afternoon. I stuck to simple meals that I know I can count on like these Asian Pork Sliders from the Keepers cookbook. And even came up with a new one: these quick and tasty Honey Mustard Chicken Cutlets.
I’ve been playing around with honey mustard chicken for a while now, but realized that I hit on something when these saved the day one night earlier this week. They came together so quickly and easily and have all of the great flavor I’d achieved with other cuts and slower cooking methods. Sure you can make honey mustard drumsticks in more time, or you can make these lightening fast.
Both have their place (so look out for honey mustard drumsticks soon), but these are exactly what I needed this week. I have a feeling that they are exactly what you need to have in your back pocket, too.
Honey Mustard Chicken Cutlets
(Can be shared with kids 12+ mos)*
1/4 cup honey
3 tablespoons grainy mustard
1 tablespoon neutral oil, such as grapeseed oil
1 tablespoon water
Juice of 1/2 a lemon
1/2 teaspoon salt
1 1/2 lbs boneless, skinless chicken cutlets
1 tablespoon butter
2 tablespoons chopped tarragon
1. In a large bowl, whisk together honey, mustard, oil, water, lemon juice, and salt. Add chicken cutlets and allow to marinate while you prep the rest of your meal or at least for 5-10 minutes.
2. Melt butter in a large pan set over medium heat. Swirl to coat the bottom of the pan and add the cutlets in a single layer; you may have to work in batches. Cook on one side for 1-2 minutes, until you see the edge of the cutlets turning golden brown. Flip and cook the other side for another 30-60 seconds, until the chicken is cooked through and browned on both sides. Sprinkle with fresh tarragon and serve hot.
*Note These cutlets cannot be safely shared with eaters under 12 months old due to the honey, which poses a risk of botulism for babies. Please serve these only to eaters 1-year-old and up.