• 1 whole chicken, cut into 8 pieces
  • ½ cup honey mustard
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 medium onions, thinly sliced and separated into rings
  • 2 tablespoons flour
  • 1 bottle dry white wine (measures to 3 cups)
  • 2 teaspoons dried thyme
  • 1 bay leaf
  • salt & pepper to taste


Brush one side of the chicken with half of the mustard, and sautee (mustard side down) in the butter and oil over medium heat until well browned. Brush the remaining side with the rest of the mustard, turn chicken and brown.

Salt and pepper the chicken and remove from the pan. Add the onions and sautee until brown (about 5 minutes). Add flour and stir until the onions are well-coated. Add 1 cup of the wine and bring to a simmer, and cook for 5 minutes. Add the chicken, remaining wine and the herbs. Cover and cook for 1 hour, until sauce is thick.

Server over buttered fettucine noodles or rice.

Chicken, Low Cholesterol
MacGourmet downloadHoney-Mustard Chicken. To import, drag image to your MacGourmet recipe box.