Wednesday, April 8, 2009

Dee-lish

We just had a really yummy and simple dinner, so I thought I'd share it with you. I mean, as a recipe. Obviously, you can't all come to my house and eat the leftovers. And even if you could all come over, there aren't any leftovers. So, you know, here's a honey mustard chicken recipe with orange-sauteed snap peas:

4-5 boneless, skinless chicken breasts
1/3 c. honey
1/3 c. dijon mustard
1 T dried dill or 2 T fresh
1 orange, zested
1 lb. fresh sugar snap peas (or more if you want - they're really yummy!)
1 T oil
coarse kosher salt

Mix together the honey, mustard, dill and 1 t. of the orange zest and coat the chicken breasts with it.

Now, the recipe (one of those cards that you get in the mail from some recipe-subscription company as a teaser) calls for whole, cut-up chicken. I don't like that stuff as much. They suggested using the broiler to cook boneless, skinless chicken so I thought I'd try it. I found that their suggested time was pretty far off, and they didn't say high or low broiler temp either, so, I used my broiler on low and it took about 20 minutes, flipping once to get both sides nice and caramelized. Of course, cut into one of the fat ones to check for doneness - or use a meat thermometer if you're all technical.

While the broiler is heating up, snap the ends off the pea pods, and heat up the oil in a skillet. Once you put the chicken under the broiler, add the peas to your skillet and juice that orange that you zested earlier, right over the peas. Sprinkle with kosher salt to taste and the rest of the orange zest. Sautee the peas until they're bright green and crisp-tender. By then, the orange juice should have reduced to a nice, syrupy consistency and started coating the peas. If it's too watery, just remove the peas and continue to reduce the juice, then pour it over the peas.

Et voila! A tasty, easy supper.

PS: If you aren't a chicken eater, at least try the peas. Trust me.

I'm a little bleary-eyed today. It's my busiest week at work for the whole year, including the week before Christmas. No other week contains as many worship services that require various publications and special requests from parishioners. I'm kind of zombie-ing my way through the rest of this evening and hoping I can stumble through tomorrow. Good Friday, I'm sleepin' in.

Listening to: The Avett Brothers, The Greatest Sum & Souls Like the Wheels

Daily Bliss: Two new magazines in the mail! Now, if I could just find the time to read them...

4 comments:

claibornes corner said...

Sounds Delish!!! Kenny broiled Salmon tonight and I told him it would be too dry and it was!!! But I ate it anyway because he cooked it...

lubke-moss said...

Mmmm. That sounds yummy. We just might have to try that some time!

60ish and Glad said...

Thanks for the inspiration - I grabbed tghe honey msutard and oragen juice and coated the chiken I fried. I thoguht it was wonderful. Your father said - just for the record - he doesn't like honey mustard. So I had it again tonight - all by me-self!

Liz said...

This sounds fantastic! I'm liking chicken more and more these days.
Have a great Easter weekend!
Hugs,
Liz