So you bring up the recipe and start pulling out the ingredients only to find that you have somehow missed some necessary ones. Your eyes dart to the front door and for all of 30 seconds you debate putting your shoes back on, throwing your phone into your purse, grabbing your keys and then driving to the grocery store for those ingredients.
And then reality sets in. You’re not leaving. You’re tired. You don’t even feel like cooking to begin with, much less trudging back out for something you forgot.
But you need to eat. And you likely have some other mouth(s) to feed. So you skim through some recipes you have saved, looking for something that uses the already thawed chicken and something that you have all of the ingredients for.
Source: Cooking Light
- 3 tbsp. Unsalted chicken stock
- ¼ cup honey
- 1 tbsp. Dark sesame oil
- 1 tbsp. Whole-grain mustard
- 2 boneless, skinless chicken breast halves
- ½ tsp. Kosher salt
- ½ tsp. pepper
- 2 tbsp. Toasted sesame seeds
- 8 oz. package green beans
- ½ tbsp. unsalted butter, melted
1. Combine the chicken stock, honey, 1/2 tbsp. sesame oil and mustard in a small saucepan over medium high heat, stirring with a whisk until the mixture comes to a boil. Then reduce the heat and cook for 10 minutes or until syrupy, stirring occasionally.
2. Season both sides of the chicken breasts with salt and pepper. Add the remaining sesame oil to a skillet over medium-high heat. Place chicken in the skillet and cook 6-8 minutes on each side or until cooked through.
3. Pour the sauce over the chicken and sprinkle with the sesame seeds.
5. Microwave or steam the green beans according to package directions. Toss with a pinch of salt and pepper and the melted butter. Top with any remaining toasted sesame seeds and serve along with the chicken.
Usually when you have a night like that dinner just turns out okay. It served its purpose of putting food in your stomach but it was just a meh recipe. That is not at all true with this recipe. Tom and I both turned to each other as we quickly shoveled bite after bite of this into our mouths and said “this is really good.”
For a recipe that only took 20 minutes I was completely impressed with the flavor and knew this one was staying on the make-again list.
I’ve decided to start using a new label on some of my recipes. You know those dishes you make where everyone in your house absolutely loves it and you could eat it over and over again? I decided I would start tagging those recipes with the label “CW Favorite”. You’ll also be able to find them on the recipe index under Cookaholic Wife Favorites!
Have you made this recipe? I’d love to see how it turned out. Share a photo on Instagram and tag #cookaholicwife!