Free Range Chicken in Honey Mustard Yogurt Sauce

Updated 3/22/2014

I'm still working on my transition away from anything containing the items to which I tested allergic, here is a recipe I came up with. I used free range chicken breasts, if you do not have allergies you could use any kind of fresh chicken.

The idea for this came recently on a visit with some friends from India. She made chicken with a yogurt/turmeric sauce that was delicious. I like honey mustard and thought I might be able to do something along those lines. I really need to start taking photos. I usually want to wait to make sure I got it right before taking pictures, I think I got this right and while I have a full tummy, I have no photos of what I filled it with. Next time I make this I'll take photos and insert them in this post.

Here's the recipe:

2 large boneless, skinless chicken breasts
1 8oz cup of plain or honey yogurt
2 teaspoons Honey (if using plain yogurt increase to 1 tablespoon)
1/2 heaping teaspoon mustard
1/2 level teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt & Pepper

Wash the chicken breasts and pat dry with paper towels. Place them in a glass baking dish (one that has a cover, or you can use foil) and lightly salt & pepper.

In a small bowl, mix the remaining ingredients. Pour over the chicken breasts and cover completely. Flip the breasts a couple times to get them covered all around.

Note: I mixed this up around 10 in the morning and let it marinate in the fridge until 4 PM.  I then removed it and let it come to room temp for 90 mins before cooking.  Make sure your glass dish is at room temp before placing in the oven! If you use a metal baking dish you should still allow it to come to room temp for more tender chicken, but if it's a little cold you don't have to worry.

Cover with oven safe lid or foil and cook for 45 minutes or until done. If you use smaller breasts decrease the cooking time accordingly.

To serve, place the chicken breasts on a plate, pour a small amount of the sauce over them. Place the remaining sauce in a gravy boat. Serve with rice, drizzling more sauce on the chicken as needed and over the rice.

Enjoy!

A Quick and Easy Meal...That Tasted Good!

Today was a busy day.  I had a couple boneless and skinless chicken breasts marinating in teriyaki to cook this evening.  To be honest, I hadn't decided what to cook with them, thinking I would have time to decide that later. 

WRONG! 

The day was so busy it was time to cook the chicken and I still had no clue what I was going to fix with them. I generally keep a few boxes and bags of various side dishes for such situations.

I chose a box of Rice-A-Roni Fried Rice mix.  My initial plan was just to make it as a side dish.  However, they had a "Chicken Fried Rice" recipe on the box, which basically was adding diced chicken and eggs, along with cutting back the water used. 

I tweaked the recipe as below and I hope you like the idea enough to give it a try!

1 pound boneless/skinless chicken breasts

Teriyaki Marinade

1 Box Rice-A-Roni Fried Rice Flavor

1/2 cup diced bell pepper

1/2 cup diced onion

I clove garlic, diced

1-1/2 cups water

Marinate the chicken.  If you use my homemade marinade give it at least a few hours, if you use a store bought marinade follow the instructions.

After marinating, cut the chicken into 1" pieces

Brown the rice/vermicelli mixture per direcection on the box, adding the bell pepper and onion

Add the garlic when the other is just about done browning

Push the mixture to one side of the pan and add the chicken

Brown the chicken, stirring to allow all sides to brown

Once chicken has browned, mix it with the rice & veggie mixture

Add the water and seasoning packet 

Bring to a boil, stirring occasionally

Reduce heat to a simmer, cover and let cook for 15-20 mins.

Remove from heat and let stand for 5 minutes.

Enjoy!

Teriyaki on the Fly

I got some chicken out this morning and decided to marinate it in teriyaki sauce for dinner.  The only problem was I didn't have any teriyaki sauce and didn't want to have to run to the store. In perusing recipes online I did my usual of taking a bit of this and a bit of that and I came up with a pretty good sauce! Normally I marinate chicken for a day, this one was only marinating for 6 hours.  It still had good flavor and I think would be even better if it had been allowed to marinate for a full day.

About the ingredients; Miren, a sweet Japanese rice wine, is usually used.  I didn't have any so I used Marsala instead.  I think any sweet wine would work.  Rice vinegar was called for which I had.  If I hadn't had it I would have used either wine vinegar, apple cider vinegar or plain distilled vinegar. For the sweetener I used honey, you could use white or brown sugar if you don't have honey. Oil, I used olive.  I think you could use whichever you wanted or have on hand, even butter if that's all you got.

Here we go!

1/2 Cup low-sodium soy sauce
1/3 Cup Sweet wine
1 tablespoon oil
1/2 teaspoon ground ginger
1 teaspoon paprika
1 tablespoon chopped garlic
1 tablespoon honey

Place all items in a small saucepan and bring just to a boil, stirring often.  Reduce heat, cover and simmer for 10 minutes.  Remove from heat and allow to cool to room temp. (You can put it in the fridge to hasten this process).  Stir it one more time and pour over the chicken. I used 4 small boneless, skinless chicken breasts, placed them in a 1 gal ziplock baggie and turned it a few times during the day.  Note that these were frozen at the start so were kept on the counter-top to defrost and marinate at the same time.

The chicken breasts were baked for 25 minutes at 350*F and came out good.  I am looking forward to trying this again when I am able to marinate them overnight in the fridge as I usually do.

Enjoy!