Honey Mustard Chicken

Ingredients:

• 18 ounces chicken tenders, cut in half
• Salt and pepper
• 1 1/2 tablespoons EVOO, a couple of turns of the pan
• 3 tablespoons butter
• 2 carrots, peeled and thinly sliced on an angle
• 1 large parsnip, peeled and thinly sliced on an angle
• 1 large shallot, thinly sliced
• 2 tablespoons flour
• 1 3/4 cups chicken stock
• 1 tablespoon Worcestershire sauce
• About a 1/4 cup Dijon mustard
• About a 1/3 cup honey
• 2-3 tablespoons flat leaf parsley chopped, for garnish
• (have done and on serving plate) split corn muffin, cut side spread with a little butter then griddle until golden brown and toasted

Equipment:

• 4-quart dutch oven or deep skillet with a lid
• Large plastic cutting board (12” X 16”)
• Heat-proof tongs
• Large cooking spoon
• Large ladle
• Salad plate for chicken to rest on
• Oven mitt or towel
• Optional: Bench scrapers or food movers
• Plating: large shallow bowl or lipped dinner plate w muffin already toasted

Instructions:

Season the chicken with salt and pepper. Heat EVOO, a turn and a half of the pan, in a skillet with tight fitting lid over medium high heat. When oil is hot add chicken in single layer and cook to light golden in color, remove chicken to a plate and add butter to skillet and melt, add carrots, parsnips and shallots and season with salt and pepper. Cover pan and soften vegetables 2-3 minutes, stirring occasionally. Uncover pan and sprinkle in flour, stir 1 minute or so, stir in stock and season with Worcestershire sauce, mustard and honey, add the chicken back to the skillet and thicken sauce to coat spoon. Serve with griddled buttered corn muffin toasted on griddle pan. Garnish with parsley.