Yogurt Mustard Chicken
I’ve been making this chicken a lot for the past couple of months. I finally got to a point where I think it’s the best yet. This chicken is moist from the yogurt marinade and also is a great healthy protein, packed with flavor! You HAVE to serve this with caramelized onions – it completes the flavoring and it just isn’t the same without them.
- 2 – 2.5 lbs. Boneless skinless chicken breasts
- 1 ½ Cups GREEK Yogurt ( I get the 0% fat one for the healthy part)
- 2 Tbsp. STONE GROUND Mustard
- 1 Tbsp. Fresh Thyme
- 1 Tsp. Red Wine Vinegar
- 1 Tbsp. Honey
- Dash of salt and pepper
- Olive Oil for the sauté pan
Combine all the ingredients into an air tight container (besides the olive oil). Marinate overnight.
Remove from the fridge the next day and let it “air” out a bit and get less cold. Heat a large pan with enough olive oil for a light layer on the pan (you can use a misto sprayer too!).
Once the pan is hot add the chicken and cook for 5 minutes per side or until it is no longer pink inside. This all depends on the thickness of the chicken. Serve with the caramelized onions.
- Two large onion – sliced
- Salt and pepper to taste
- ½ tsp. Red Wine Vinegar
- 1 tbsp. olive oil
Heat the oil in a small sauté pan on high heat. Once hot add the sliced onions and sauté on high heat for 2 minutes then reduce to medium heat sprinkle with salt and pepper and the red wine vinegar and keep stirring for a good 15 – 20 minutes until they are brown. This means they are caramelized and filled with goodness!!