Serves: 4
Total Calories: 222
Drain pineapple; reserve juice. Sprinkle chicken with salt and pepper. Rub with garlic and thyme. Brown in hot oil. Combine 2 tablespoons reserved juice with cornstarch; set aside. Combine honey and mustard; stir in skillet with remaining juice. Spoon sauce over chicken. Cover and simmer for 15 minutes. Stir cornstarch mixture into pan juice. Add pineapple. Cook, stirring, until sauce boils and thickens.
This Honey Mustard Chicken recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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