Not one, but TWO mustards go into this marinade. 😍
. The routine hasn't changed: I wake up, walk over to the kitchenette, and put on the kettle for coffee. Sometimes I read the paper or check email. If I'm in the middle of a novel I really like, then I'll sit on the stool at my kitchen island and skim through a chapter, drinking my coffee. I don't have a dining table. This cold, stainless steel kitchen island is my workspace, where I roll out pie crusts and cut onions and write.
Take a boneless, skinless chicken breast out of its packaging and smear it all over with the honey mustard. Use your hands because your hands are the best kitchen tool . Set the chicken aside to marinate for 10 minutes. Wash your hands, feed the dog, drink more wine. Check the chicken's internal temperature with the instant-read thermometer you keep in the back of your miscellaneous drawer. 165°F, perfect. Let it rest on your favorite cutting board for 5 minutes. After 5 minutes, carve the chicken against the grain and serve it with the corn salad on your favorite plate, a sturdy white one with cobalt blue around the edge.
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