Honey Mustard Chicken & Risotto Verde

August 18, 2015


Hey friends! I hope you haven’t given up on me this last month has been anything but what I expected. I fully moved to our Indianapolis apartment last Tuesday, and then Wednesday I came down with one of the worsts colds I’ve had in a long time so not much happened then. I really started to feel back to normal yesterday so I started working on my Happy Apple posts and I have this family recipe that I have been wanting to share for a while.

Honey Mustard Chicken & Risotto Verde is kind of an involved recipe, but we make it when can all be together as a family and since we all work on it and get to spend that time together growing as a family.


For the Chicken:

1 TBSP butter
4 skinless boneless chicken breasts
1 can Cream of Chicken Soup
1/4 cup mayonnaise
2 TBSP honey
1 TBSP spicy brown mustard
Coarsely chopped Pecans
Fresh parsley sprigs for garnish
1 orange halved and sliced for garnish

Directions: In a skillet over medium-high heat, melt the butter and cook chicken for 10 minutes or until browned on both sides. Remove and set aside. Spoon off he fat from the skillet. Then combine soup, mayo, honey and mustard in the same skillet. Heat to boiling and return chicken to skillet. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink, stir occasionally.

Arrange chicken over risotto and spoon sauce over the chicken, arrange orange slices,  sprinkle with parsley and pecans for garnish.


For the Risotto Verde

1 TBSP butter
1 cup regular long-grain rice, uncooked
1/2 cup chopped green onion
1/4 cup chopped celery
2 cups chopped fresh spinach
1 can chicken broth
1 soup can of water
3 TBSP grated parmesan cheese

Directions: in a large skillet melt the butter; and cook rice, onion & celery until browned and onion is tender stirring constantly. Then add in broth, water & spinach heat to boiling then reduce heat to low. Cover and cook 20 minutes until rice is tender and liquid is absorbed.

Remove from heat, stir in the parmesan cheese and arrange on a platter and place chicken on top.

If you try this recipe let me know! I’m sure you will love it and it is really worth all the chopping and stirring.


While I get back into the swing of things and find a new blogging rhythm I’ll be posting around 3 times a week. But I hope to get back up to my 5 regular posts, I just need to finish unpacking the apartment! I can’t wait to share pictures!

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