Honey Dijon Chicken Stew

This was so good, everyone, even girl ate it up. I was watching Rachael Ray this morning and she made this, I thought it looked good so I brain stored the recipe for later use today.

This is super super easy to make

(Fresh Rustic French Bread and mashed potatoes.)

coated dutch oven, preheated

1 1/2 TBSP evoo
1 package of chicken tenders
3 TBSP butter
2 large carrots
1 Parsnip [I had to use potatoes (2 red potatoes skinned)because the store was all out of parsnips:(]
1 good sized shallot
about 3 TBSP flour
salt and pepper to taste
1 1/2-1 3/4 C chicken broth
1/4 C dijon mustard (from a squeeze bottle count to 4)
1/3 C honey (from a squeeze bottle count to 6)
Warm pan over medium heat while you peel your veggies, then add oil and let it get hot while you chop your veggies, should be bite sized.

pat chicken dry then salt and pepper the side you are going to put down in the pan. cook chicken until caramelized to a nice golden brown, turn and repeat on the other side, add some salt and pepper to the side that is now facing up.

Remove chicken from pan and set aside for now. add the butter and let it melt, try and get some of the yummy goodness of the bottom of the pan while the butter is melting. and your veggies and coat them with butter. sprinkle the flour over the veggies stir to combine with each tablespoon. let the flour cook for a minute so it doesn’t taste pasty. add the chicken broth and stir everything well. keep deglazing the bottom of the pan. add the dijon and the honey, stir to combine. bring to a simmer, replace the chicken in the pan, bring back up to a simmer. Put a lid on the pan until the chicken is cooked through. serve and enjoy.

(am)