Sweet and tangy this honey mustard sauce is great on anything. But add in a whole lot of chard and you have a substantial and beautiful meal.

We Provide
  • 2.5oz Chicken Thighs
  • 2 Tablespoon Dijon Mustard
  • 2 Tablespoon Whole Grain Mustard
  • 2 Tablespoon Honey
  • 1 Teaspoon Chicken Base
  • 1 Sprig Rosemary
  • 2 Bunches Green Swiss Chard
You Provide
  • Salt and Pepper
  • Olive Oil
  • Small sauce bowl
  • Oven Safe Sauté Pan
  • Large Stock Pot
  • Cutting Board
  • Chefs Knife
  • Medium Mixing Bowl
  • 1 Cup Water
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Step 1

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Preheat sauté pan with 1 tablespoon olive oil. While that heats up season chicken thighs with salt and pepper. Once the oil in the pan starts to smoke, reduce heat to medium and add chicken thighs. Brown for 5 minutes on both sides.

Step 2

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While the chicken browns, make the broth by adding chicken base to 1 cup warm water. Stir to dissolve. Combine Dijon, whole grain mustard, honey and 4 tablespoons broth to the small sauce bowl and stir to combine.

Step 3

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Remove the ribs from the Swiss chard and cut into ribbons. Preheat the stock pot with 1 tablespoon olive oil. Once the oil starts to smoke add in the chard ribbons, toss to coat, and pour in the broth. Leave pan over medium/high heat until chard becomes soft and the broth reduces down, about 2 minutes or until soft.

Step 4

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Once the chicken has browned, pour in the honey mustard sauce and top with the sprig of rosemary. Let cook over medium heat for 5 minutes, loosely covered. At the end of the 5 minutes, remove lid and let the sauce reduce down if its too thin.

Step 5


Once the chicken has cooked through and the honey mustard sauce is thick and coats the chicken, remove from heat. To plate, create a bed with the sautéed chard and top with the honey mustard chicken.



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