Honey Mustard Chicken Breast
Asparagus

Crispy on the outside and tender within, this honey mustard chicken features a perfectly caramelized glaze and vibrant asparagus for a sophisticated, easy dinner.

Ingredients

• 2 chicken breasts
• 2 tbsp cooking wine
• 1 tsp crushed black pepper
• 0.5 tsp salt
• 2 tbsp light soy sauce
• 2 tbsp honey
• 3 tbsp cornstarch
• 40 g butter
• 3 cloves garlic, sliced
• 1 bunch asparagus
• 30 ml white wine
• 1 tbsp yellow mustard sauce
• 1 tsp fresh parsley, chopped

Instructions

1. 1Tenderize the chicken

   

   Place the raw chicken breasts on a flat surface and gently pound them using the dull back edge of a knife. This helps break down the muscle fibers, ensuring the meat is exceptionally tender and cooks evenly throughout.

   Tip: Be careful to use gentle, even pressure so you tenderize the meat without tearing it apart.
2. 2Score the chicken

   

   Using a sharp knife, carefully score one side of the tenderized chicken breasts in a criss-cross pattern. Make sure the cuts are shallow and do not go all the way through the meat. This allows the marinade to penetrate deeply for maximum flavor.

   Tip: Keeping the cuts evenly spaced not only helps with flavor absorption but also gives the chicken an appealing look when cooked.
3. 3Marinate the meat

   

   Prepare a marinade using cooking wine, crushed black pepper, salt, light soy sauce, and honey. Pour it over the scored chicken breasts and mix everything evenly, making sure the sauce gets into the cuts. Let the chicken marinate for twenty minutes.

   Tip: Gently massage the marinade into the criss-cross cuts to ensure the flavors fully infuse the center of the breast.
4. 4Coat the chicken in starch

   

   Thoroughly coat both sides of the marinated chicken breasts with cornstarch. Press the chicken gently into the starch to ensure it adheres well to every crevice, which will create a perfectly crispy exterior during frying.

   Tip: Shake off any excess cornstarch before frying to prevent the coating from becoming clumpy and to keep the cooking oil clean.
5. 5Melt the butter

   

   Place a large skillet over medium heat and add a portion of the butter. Allow it to melt completely and heat up until it sizzles slightly to ensure a crispy sear.

   Tip: Using a heavy skillet helps distribute the heat evenly and prevents the butter from burning too quickly.
6. 6Pan fry the chicken

   

   Carefully place the coated meat into the hot pan. Cook for a few minutes on each side until a crispy crust forms then remove from the heat and set aside.

   Tip: Do not overcrowd the pan so the meat fries properly rather than steams.
7. 7Create the glaze base

   

   In the same skillet, melt another piece of butter off the heat, then add sliced garlic. Pour in the light soy sauce, honey, and crushed black pepper, swirling the ingredients together to build a rich, savory-sweet glaze base.

   Tip: Removing the pan from the heat while melting the second piece of butter prevents the butter and garlic from burning.
8. 8Return chicken to the sauce

   

   Turn the heat to medium-low and place the browned chicken breasts back into the bubbling glaze. Let them cook gently in the skillet until both sides are completely and evenly coated in the rich, dark sauce.

   Tip: Use tongs to flip the chicken breasts a few times so they absorb the flavorful sauce evenly on all sides.
9. 9Add the asparagus

   

   Nestle fresh green asparagus spears into the skillet alongside the simmering chicken breasts. The asparagus will cook in the residual heat and absorb the savory honey mustard pan sauce.

   Tip: Snap or trim the tough, woody ends off the asparagus spears before adding them to the pan for the best texture.
10. 10Simmer with white wine

    

    Pour a splash of white wine over the chicken and asparagus to deglaze the pan and add a bright acidity to the dish. Cover the skillet with a lid and let everything simmer together on low heat for three minutes.

    Tip: If you prefer not to cook with alcohol, substitute the white wine with chicken broth or a tiny splash of apple cider vinegar.
11. 11Plate and serve

    

    Transfer the glazed meat and tender green spears to serving plates. Spoon any remaining rich pan sauce over the top and garnish with chopped fresh parsley before serving.

    Tip: Serve immediately while the sauce is warm and sticky for the best texture and flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions