Lunch
Pan-Fried Chicken Steaks with Honey Mustard Glaze
Lunch
Thin chicken steaks pan-fried and glazed with Dijon mustard and maple syrup — the sauce Roger loves, now on chicken.
Ingredientes
- 350 g bife de frango (half the pack, freeze the rest)
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- 1 clove garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instruções
- Mix the Dijon mustard, maple syrup and minced garlic together in a cup. This is your glaze.
- Season the chicken steaks with salt and pepper.
- Heat olive oil in the frying pan over medium-high heat. Sear the chicken for 4-5 minutes per side until golden.
- Reduce heat to medium. Brush the glaze over the chicken. Flip once and brush the other side. Cook 2 more minutes until sticky and caramelized.
- Serve straight from the pan.
Notas
Bife de frango from Continente — 707g pack, use half and freeze the rest for another meal. Same honey mustard glaze that Roger loved on the pork loin, now on chicken. Thinner steaks cook faster than the pork — 10 minutes total. Add caramelized onions on top for extra magic. Serve with basmati rice. Chef Simão recipe 🍯🍳
Por Chef Claude