Prep time 10 min.

Cook time 20 min.


4 boneless, skinless chicken breast halves or bone-in pork chops (about 1 1/2 lb.)

1 to 1 1/2 tsp. dried herbs (any combination of thyme, oregano, basil or rosemary)

1/2 tsp. garlic powder

Salt and black pepper, optional

1 Tbsp. olive oil

8 oz. sliced mushrooms

1 cup College Inn® Chicken Broth

2 Tbsp. Dijon mustard

2 tsp. honey

Hot cooked wilted spinach or rice, optional


  1. Season chicken with herbs, garlic powder and salt and pepper, if desired.

  2. Heat oil in a 12-inch skillet over medium-high heat; add chicken and cook about 5 minutes per side until internal temperature reaches 165°F (or until pork is 145°F), reducing heat as needed if chicken browns too quickly.

  3. Remove chicken from skillet and cover to keep warm. Add mushrooms to same skillet and cook about 5 minutes, stirring frequently, until softened.

  4. Add broth, mustard and honey to skillet; bring to a boil and cook 1 to 2 minutes, stirring until sauce is reduced by half and slightly thickened. Immediately pour sauce over chicken and serve with wilted spinach and rice, if desired.

VARIATION:  To make Chicken with Honey Mustard Pan Sauce, prepare recipe as directed, except omit mushrooms in Step 3.  

TIP:  Pound chicken to 3/4-inch thick to cook faster.

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