Make Honey Chicken Breasts! With a little exaggeration, it can be said that the chicken is a kind of modern rabbit

With a little exaggeration, one could say that the chicken is a kind of modern rabbit. After the number of small rabbit farmers decreased, chicken took a similar position in Czech households due to its simple preparation, affordability and delicious taste. Who doesn’t love soft, tender and easily digestible chicken meat?

  • 500 g of chicken breast

  • 2 smaller apples, preferably Jonagold

  • 1/2 cup sweet cider

  • 1.5 teaspoons of cornstarch

  • 1 spoon of honey

  • 2 tablespoons of Dijon mustard

  • 1/2 cup plain flour

  • 2 tablespoons of olive oil

  • 1/2 cup chicken broth

  • salt

  • ground pepper

  • fresh parsley for garnish

Chicken meat is suitable for any type of thermal processing – simple and demanding. Today we have a very interesting recipe for you, make honey chicken breast with rice.

Chicken is a classic. Either baked or fried, as in this recipe, with a nice crispy crust and the smell of honey.

Chicken meat is popular in our country due to its mild taste, low amount of fat, protein content and easy digestibility. In addition to breasts, we usually also prepare thighs with or without skin.

We buy chicken thighs in portions or under the name drumsticks, chilled or frozen. You can find them in butchers, poultry shops and in the freezers of stores. Chilled chicken thighs can be stored in the refrigerator for a maximum of 4 days, frozen in the freezer for up to a year.


Mix apple cider, cornstarch, mustard, honey, salt and pepper in a bowl and refrigerate. Salt the chicken and sprinkle with flour. Heat the oil in a large pan and fry the chicken breasts until golden. Add the apples to the meat and simmer for about five minutes. Then add the chicken stock and the apple mixture that you kept in the fridge to the pan. Reduce the heat, cover the pot and simmer for about 15 minutes.
Then remove the chicken and apples. Increase the heat and simmer the sauce until it thickens. Pour the sauce over the meat, sprinkle with parsley and serve with rice.

Plus some of our tips:

– Juice will not come out of the chicken if you pull the legs with kitchen string.
– Thigh meat is much juicier than chicken breast.
– Do you like stuffing? Try spreading it around roasted chicken thighs. It will be crispier and more cooked.

Leave a Comment

Your email address will not be published. Required fields are marked *