Prep time 5 min.

Cook time 25 min.


1 Tbsp. olive oil

4 boneless skinless chicken breast halves, about 1 1/2 lb.

1/2 cup chopped onion

Salt and black pepper, to taste

2 cups College Inn® Bold Chicken Stock

2 Tbsp. Dijon mustard

1 Tbsp. honey

1 Tbsp. cornstarch

Hot mashed potatoes or rice, optional


  1. Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper; cook 5 to 7 minutes on each side until deep golden brown and no longer pink inside. Remove chicken from skillet and cover to keep warm. Add onion to skillet and cook over medium heat 3 to 5 minutes or until softened.

  2. Whisk together stock, mustard, honey and cornstarch in a small bowl. Immediately add to skillet and bring to a boil. Reduce heat to medium and simmer until thickened, stirring frequently, scraping up browned bits from bottom of skillet. Season to taste with salt and pepper.

  3. Serve chicken with sauce and mashed potatoes or rice, if desired.

VARIATION:  To make Dijon Pork Chops, prepare recipe as directs, except use 4 bone-in pork chops, 1/2 to 3/4-inch thick, instead of chicken breasts.  Cook about 6 to 8 minutes per side or until only slightly pink inside and internal temperature reaches 145°F.


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