My normal grocery store visit usually consists of a quick sweep of the meat and fish aisles, and if there are no good deals I’ll probably settle on some sort of chicken. For some reason, chicken hasn’t spiked in price like everything else… but it will be a sad day when I don’t have the reliable chicken breast to fallback on for a cheap dinner.
Today was one of those days where nothing good was available for a reasonable price and I was almost sad that I had to cook another piece of chicken… until I realized what I was cooking was going to come out amazing.
I seasoned the chicken with salt, pepper, and some Cajun seasoning. While the last is completely unnecessary, it is also completely delicious and I figured it couldn’t hurt.
Once the chicken got cooked through, I poured in the sauce and give it some time to thicken up… which also gave the chicken some time to sit in the sauce and absorb some of that honey/dijon goodness. I did manage to make about twice the sauce that I needed (due to my inability to read a recipe), so now I need to find something else to put it on so I don’t have to throw it away.
Sautéed chicken breast, browned evenly, and smothered in a sweet honey dijon sauce. Excellent if served over pasta or brown rice.
Season chicken with salt, pepper, and thyme on both sides and cook in a large skillet with olive oil until chicken is cooked through (internal temperature of around 160ºF).
At some point when the chicken is cooking, mix the pineapple juice, water, and cornstarch until smooth. Whisk in the dijon mustard and honey into the mixture until it is fully incorporated.
Pour the sauce into the skillet once the chicken is cooked and bring to a boil. Let it boil, stirring, until the sauce reaches the desired thickness.
Serve chicken over rice or pasta, covered in sauce.