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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and chop the onion finely. | 2. Heat the oil in a large skillet, and sauté the onion until translucent. | 3. Add the chicken pieces, turning to lightly brown on both sides. | 4. Add the chicken stock and turn the heat to high. | 5. Add the honey, mustard and black pepper. | 6. Cook until the stock is reduced to a thick sauce. | 7. Reduce the heat, and continue cooking until the chicken browns and the mixture begins to caramelize - usually just a few minutes more. | 8. Turn the chicken to let the other side brown a bit, but remove the pan from the heat if the sauce gets as dark as you want it. | 9. This has a fairly mild mustard flavour; stir in a little more mustard just before serving if you want more bite. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1			44.0	10.274000000000001	1.21	0.11
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
chicken thigh	6	boneless	skinless boneless	-	-	-	-
chicken broth	1	can	low sodium	94.55	2.2875	13.481	3.1719999999999997
honey	2	tablespoons		-	-	-	-
dijon mustard	2	tablespoons		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.