- 1/4 cup of grainy, course mustard
- 1/4 cup smooth dijion mustard
- 1/2 cup honey (I love Bee Raw Honey)
- 3 teaspoons extra virgin olive oil
- 1/2 of a small yellow onion, diced
- 2 cloves garlic, minced
- 2 1/2 pounds boneless skinless chicken tenderloins
- salt and pepper
- 3 - 4 small sprigs of fresh rosemary
DirectionsIn a small bowl, combine the mustards, honey, 2 teaspoons of the olive oil, and rosemary oil (optional).
In a sauté pan or cast iron skillet, add 1 teaspoon of olive oil.
I like to use my Le Creuset Enameled Cast-Iron 3-1/2-Quart Round Braiser for this because this piece can be used for the whole recipe and go from stove to oven to table. Add the onion and sauté over medium heat until golden and tender, about 5 minutes. Add the garlic and sauté for an additional 1 - 2 minutes, until fragrant.
Place the chicken tenderloins on top of the onion and garlic mixture, or if the pan you cooked the onion and garlic in is not oven safe, transfer the onion and garlic to an oven safe dish and add the chicken to it. Salt and pepper the tops of the chicken according to your personal preference.
Pour the honey mustard mixture on top of the chicken. Arrange the rosemary sprigs around the chicken in the pan.
Bake the chicken covered at 400 degrees F for 20 minutes. Then remove the cover, baste the chicken with the sauce, and continue to cook for an additional 20 - 30 minutes uncovered, or until the chicken is browned on top and cooked through.