HONEY MUSTARD GLAZE WITH PAN-ROASTED VEGETABLES

 

Items needed:

 

8 oz             boneless chicken breast

½ ea            cucumber peeled and deseeded

¼ ea            red onion cut into wedges

1 cup           oyster mushrooms

1 cup           honey

1 cup           French’s mustard

1 t               cracked black pepper

2 T              salad oil

 

Method:

 

Mix the honey, mustard, and pepper together. Place the chicken breast into the mixture for one hour. In a hot sauté pan, sear the chicken on both sides.  Continue cooking and add the vegetables.  Cook until the vegetables are caramelized (browning them a little). Just before finishing, add a little of the glaze and finish in the pan.