Honey Mustard Rosemary Chicken at Historic Sumter Home


Honey Mustard Rosemary Chicken

  • 3 Onions Roughly Chopped
  • 2 TBS Olive Oil
  • 1.5 pounds of potatoes
  • Kosher Salt
  • 1.5 pounds of chicken breast, sliced into strips


  • 4 TBS Honey
  • 4 TBS Dijon Mustard
  • 2 TBS Old Style Mustard
  • 1 TBS Olive Oil
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 2 Cloves of Fresh Garlic

Kale Salad

  • 1 Pound Stocks of Kale (remove stalks and put chopped green leafs in bowl.)
  • Tiny Bit of Olive Oil
  • 1/3 Cup of Pine Nuts (can substitute a different nut like almonds, walnuts or pecans)
  • 1/3 Cup of golden Raisins
  • 1/3 Cup of dried Cranberries
  • 1/4 Freshly grated Parmesan Cheese


  • 3 TBS Olive Oil
  • 3 TBS Rice Vinegar
  • 3 TBS Honey
  • 1/4 Cup of Balsamic Vinegar
  • 1/2 tsp Cracked Black Pepper
  • 1 tsp Kosher Salt




Honey Mustard Rosemary Chicken: Heat oil in cast iron skillet and let them start to saute’. Cut potatoes in round pieces and then cut in half into wedges. Heat oven to 375. Arrange potatoes on top of onions, overlapping slightly, sprinkle with salt. Cover with aluminum foil and bake for 15 minutes. Take out of oven and add chicken strips on top of potatoes. Sprinkle chicken with pepper.

Sauce: In a mixing bowl, add old time grainy mustard, add dijon mustard, add honey, olive oil, salt and pepper and stir into it is well mixed. Mince garlic and add to sauce and stir well. Sit aside. Add fresh rosemary atop of chicken, then add sauce, add large sprigs of rosemary for looks and put back in oven for 20 minutes.

Salad and Dressing: Mix ingredients for salad dressing, stir rapidly until everything is mixed well and sit aside. Remove stalks from kale and chop leafy kale and put in bowl. Add a tiny bit of olive oil to skillet to toast pine nuts (stir constantly and watch carefully so that nuts do not burn), once nuts are toasted, add all ingredients to salad including dressing and toss well



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