Honey Dijon Chicken

Category: Entree

Preparation Time: 5-10 Minutes

Cook Time: 15-20 Minutes

Yield: 6-8 Thinly Sliced Chicken Breasts

Ferment Time: 2 Hours

1/4 cup vinegar of choice (white wine or champagne vinegar is best; or lemon juice also works well)
2 tablespoons Dijon mustard
1/2 cup olive or avocado oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
Optional- maple syrup or honey to taste

Whisk marinade ingredients in a small bowl; if an immersion/stick blender is available, that will create a really nice smooth texture too.
In a glass bowl or sealable storage bag, combine marinade with chicken breasts.
Place in the refrigerator and allow chicken to marinate for 2 hours. If marinating overnight or through out the work day, either remove vinegar/lemon juice from vinaigrette recipe because the meat will become mushy after an extended period of time.
Preheat a pan until hot and grease with a drizzle of oil or nonstick cooking spray.
Add one layer of chicken breasts to the pan and cover with a well-fitting lid.
Flip after browned (roughly 2 minutes), then cover with the lid again.
Remove cooked chicken using a clean utensil, and transfer to a large container with a lid.
Cover with the lid to prevent steam from escaping, which will make chicken more moist.
Continue with remaining chicken breasts.

The marinade can also be used as a salad dressing and stored in the refrigerator for 5-7 days.
If a thicker texture for the marinade is desired, add 1 teaspoon more of the Dijon mustard. If a thinner texture is desired (or if it thickens as it is in the fridge), add 1 teaspoon water.
Add a touch of honey or maple syrup to the marinade if a sweeter taste is desired.