LIZ'S POPPY SEED CHICKEN

A unique homecooked meal that is swift and simple. I originally tried poppy seed chicken that had been stewing all day in a dutch oven or in a crock pot. I don't have time for that, so I made my own quick variation. This is delicious! Quick, easy, and very effortless on the fly. Sometimes it is nice to have chicken with a sauce that doesn't call for Cream of Chicken soup.

4 Boneless, Skinless Chicken Breast Cut into chunks
1 1/2 to 2 Cups Flour, for dredging
2 Tablespoons Honey
Your Favorite Bottle of Poppy Seed Dressing
Salt and Pepper TT


1. Mix desired amount of salt and pepper into your dredging flour. 1 1/2 to 2 Cups should be plenty, add more if needed. Place the flour mixture and chicken into a large bowl and stir to coat chicken. A large plastic bag can also be used instead of a bowl.

2. Coat the bottom of a skillet with a thin layer of oil and heat over Medium Heat

3. Add coated chicken to heated oil and cook

4. When the chicken is nearly fully cooked, pour the 2 Tbsp Honey and enough Poppy Seed Chicken to coat the chicken and a little extra to create a sauce. Continue cooking until the sauce begins to bubble, and the chicken is fully cooked.

Remember, no pink, and you are safe! No need to overcook the chicken and have all the moisture leave. It should look white and shiney inside.

You can add Chicken Stock to make it saucier if you wish. Feel free to throw in a little butter at the end if you're not worried about the calories. You can always add some lemon juice for a citrus twist.

Serve over rice for a delicious meal.
Easy to make in bigger batches, just use a big pot!