Honey mustard chicken recipe

I hope everyone had a FABULOUS holiday! I have had quite the break from posting anything due to the ice storm that knocked out my power for a few days. But I am back and have LOTS of things to share.

So I am going to let you in on my strategy for picking recipes to try.

• When I find a recipe online the first thing I do is check the ingredient list. If there are more than like 4 items that I don't have in my kitchen I am usually turned off to it because I don't want to break the bank making a meal every night. That is where things start getting expensive. It is much more cost effective to utilize the ingredients that you have in creative ways so you are not getting bored of the same flavors and still not buying outlandish ingredients that you are only going to use once and then will go bad in your pantry.
• The next thing I look at is the comments. This is where you are going to get a pretty good idea about whether this recipe is going to be successful. If there are a lot of negative comments about how they couldn't get the recipe to work or it didn't turn out chances are there is something wrong with the recipe, not the cooks. This is also where you can find good ideas of ways to alter the recipe. It is a great way to get inspiration for customizing the recipe to your taste as well as what works and what doesn't.

Moral of the story: I really urge, if you find a recipe that looks good, check out the comments and do your research. It can really save you some time and possible kitchen disasters.

Without further rambling, I give you Honey mustard chicken!

What you'll need:
1/4 cup grainy mustard
1/4 cup smooth dijon mustard
1/2 honey
3 tsp olive oil
1 drop 100% pure rosemary essential oil (optional)
1/2 small yellow onion, diced
1 cloves garlic, minced
2 1/2 lbs chicken tenderloins
3-4 springs fresh rosemary

1. In a small bowl combine the mustards, honey, 2 tsp olive oil, and rosemary oil.
2. In a saute pan or cast iron skillet add 1 tsp on olive oil. It make it easier if you can use a stove to oven dish for this. Add the onion and cook over medium heat until golden and tender, about 5 minutes. Add the garlic and saute for an additional 1-2 minutes, until fragrant.
3. Place the chicken tenderloins on top of the onion and garlic mixture. sprinkle with salt and pepper. Pour the honey mustard mixture on top of the chicken and arrange the rosemary springs around the pan.
4. Bake the chicken covered at 400 degrees for 20 minutes then remove the cover, baste the chicken with the sauce and continue to cook and additional 20-30 minutes uncovered or until the chicken is browned on top and cooked through.

So, as I read this recipe I thought "wow, 50 minutes baking at 400? That is way too long, that can't be right." What do I do? Read the comments! Turns out the recipe creator really crowds her pan and it took an extra long time to cook. Other than that, there were MANY comments of people that actually made the recipe and said it was perfect. So there you have it. Do your research and you will be way more prepared when you walk into the kitchen.