Egg noodles with grilled chicken and honey mustard
2 servings
30 minutes
Egg noodles with grilled chicken and honey mustard is an exquisite combination of tender chicken fillet fried to a golden crust and airy noodles infused with the aromas of fresh herbs and vegetables. This recipe is inspired by American cuisine, where the balance of flavors and textures is valued. The honey-mustard mixture makes the chicken juicy and adds a spicy sweetness, while spinach and cherry tomatoes bring freshness and richness to the dish. Grated cheese completes the composition, adding softness and a light creamy note. It’s the perfect dish for a cozy family dinner or festive table that awakens the appetite and provides enjoyment with every bite.
1
Prepare all the ingredients.
2
Mix mustard, mayonnaise, and honey.
- Mustard: 2 teaspoons
- Honey: 1 tablespoon
- Mayonnaise: 1 tablespoon
3
Remove veins and cartilage from the chicken fillet.
4
Coat the fillet with a honey-mustard mixture. Leave it at room temperature for half an hour.
- Boneless chicken thigh fillet: 200 g
5
Grate the cheese on a fine grater. Cut the cherry tomatoes in half.
- Hard cheese: 40 g
- Cherry tomatoes: 80 g
6
Fry the chicken over medium heat until golden brown. To check if the chicken is done, pierce it with a knife: if the juice is clear, the chicken is ready. For nice stripes, you can use a grill pan.
- Boneless chicken thigh fillet: 200 g
7
Sauté spinach in butter, add cherry. This step will take about a minute.
- Spinach: 50 g
- Butter: 20 g
- Cherry tomatoes: 80 g
8
Boil salted water in a large pot.
9
Put the noodles in the pot and boil for about a minute.
- Egg noodles: 150 g
10
Then drain into a colander and quickly rinse under cold running water.
11
Mix the noodles with vegetables and chopped parsley.
- Egg noodles: 150 g
- Parsley: 2 sprigs
12
Place sliced chicken on a plate, next to it — noodles. Sprinkle with grated cheese and serve.
- Hard cheese: 40 g
