Honey Mustard Chicken Sizzlers2014-10-31
- Yield : 2
- Servings : 2
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
Honey mustard chicken sizzler. I love making it and the boys love eating it. Rarely does this dish go wrong.
When Tarique and I were dating, we could meet only when I came back to Nagpur for holidays. We would go to the Ashoka restaurant and ordered sizzlers (always, without fail) because it took longest to arrive from the kitchen to our table and that gave us time to talk. We kept going for sizzler treats to Ashoka even after getting married. I started experimenting with making sizzlers after we shifted to our new house in 2007 and I came across some lovely sizzler trays while buying new pots and pans for the kitchen – yes, I wanted everything new!
Honey mustard chicken can be served in many ways, but I like to serve it as sizzlers. The chicken produces its own gravy with the honey and mustard, and the top gets nice golden brown. The sizzling just adds to the drama.
- Chicken breasts 2 Pcs
- Whole grain mustard powder 3 Tbsp
- Dijon Mustard 3 Tbsp
- Honey 4-5 Tbsp
- Cooking oil 2-3 Tbsp
- Rosemary sprigs - 2-3
- Parboiled assorted vegetables 1.5 cups
- Butter -2 Tbsp
- Salt and ground pepper -to taste
- Creamy mashed potatoes- Click here for the recipe
Prepare the marinade by mixing half the mustard powder, half of honey, salt and pepper. Rub the chicken well on both sides with the marinade and keep aside for 30 minutes
While the chicken is marinating, prepare the sauce by whisking the remaining whole grain mustard, Dijon mustard, a bit of rosemary, honey and a bit of chicken stock. Set aside. Note: Use dried rosemary if you don't have fresh rosemary
Add the butter in a pan and stir fry the assorted vegetables. I had parboiled beans, carrots and peas and some red and yellow bell pepper. Sprinkle salt and keep aside.
Prepare creamy mashed potatoes and keep aside.
In a pan, heat oil and pan roast the now marinaded chicken breasts. Let them cook till golden brown and the inside is no longer pink, and remove it on a plate.
In the same pan, add the prepared honey mustard sauce mixture, let it thicken a bit and remove from pan.
Heat sizzler trays. I typically start heating them on my other stove while I am making the chicken so that they are nice and hot. Season them with 1/2 Tsp oil, sprinkle a bit of water to know if they are sizzling and remove them from stove. Arrange the try by lining them with lettuce leaves, add a nice dollop of creamy mashed potatoes, stir fried veggies or just the green peas if you wish, lay the chicken pieces and pour the sauce so that the sizzling begins.
Did you know that Sizzlers are of Indian origin? I did not.
sizzler (plural sizzlers)
– One who, or that which, sizzles.
– An Indian dish of meat and vegetables served sizzling on a hot plate.
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
The idea for Swati’s Kitchen came about one day as I was chronicling one of my recipes for a dear friend. So here you will see my recipes and tips and tricks for making easy, rewarding and mouthwatering delights.