Hony Mustard Chicken Skillet

Drain and dice canned peaches. Prepare a simple batter by mixing flour, sugar, baking powder, salt, cinnamon, egg, milk, and vanilla extract. Gently fold diced peaches into the batter. Heat vegetable oil in a skillet. Drop spoonfuls of batter into the hot oil. Fry until golden brown on both sides.


4 boneless, skinless chicken breasts Salt and pepper, to taste 2 tablespoons olive oil 3 cloves garlic, minced 1/4 cup honey 2 tablespoons Dijon mustard 2 tablespoons whole grain mustard 1 tablespoon soy sauce


Place the chicken breasts on a cutting board or plate. Sprinkle both sides of each chicken breast with salt and pepper to taste. Use as much or as little seasoning as you prefer, depending on your taste preferences.


: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts to the skillet and cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.


In the same skillet, add minced garlic and cook for about 30 seconds, or until fragrant. Add honey, Dijon mustard, whole grain mustard, and soy sauce to the skillet. Stir to combine.


Pour chicken broth or water into the skillet and stir to combine. Allow the sauce to simmer for 2-3 minutes, or until slightly thickened.


Garnish the chicken with chopped fresh parsley, if desired. Serve hot, either on its own or with your favorite side dishes, such as rice, quinoa, or roasted vegetables.