Pumpkin-Dijon Chicken

After yesterday's successful execution of the use of Pumpkin, I was feeling fall-inspired yet again. Taking inventory of the entire kitchen I found: pumpkin butter, honey-dijon mustard, and frozen chicken. I know I must seem like a crazy-pumpkin-addict to have so many pumpkiny things around the house. And so it goes. In the end, the pumpkin butter was straight-up rockin' in this dish.

Ingredients:
2 chicken breast (frozen or fresh)

2 Tbs of pumpkin butter

1 Tbs of dijon mustard

What to do: 

1. In a mixing bowl, add the pumpkin butter and the dijon mustard

2. Make sure the chicken is defrosted and ready to go - salt and pepper for flavor

3. Heat a few tablespoons of oil into a frying pan

4. Add the chicken pieces one at a time into the sauce mixture and coat liberally.

5. Add to the hot oil and cover.

Let the chicken pieces cook for about 3-4 mins before turning them, and re-cover. I learned that as a trick to keeping chicken nice and moist on the inside - locks in all that yummy deliciousness.

Chicken should be ready in about 6-8 mins - give it a slice down the middle to make sure.