Creamy Mustard Chicken Thighs with Corn and Carrot Medley

1.In a large bowl, whisk together the Dijon mustard, milk, soy sauce, honey, and eggs until well combined. Set aside.

2.Season the chicken thighs with salt and sugar on both sides. Heat the butter in a large skillet over medium heat until melted and bubbling.

3.Add the chicken thighs to the skillet and sear for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

4.In the same skillet, add the sliced carrots and corn. Sauté for about 5 minutes until the vegetables are tender and slightly caramelized.

5.Pour the mustard mixture into the skillet with the vegetables, stirring to combine. Bring to a gentle simmer and cook for an additional 3-4 minutes until the sauce thickens slightly.

6.Return the chicken thighs to the skillet, spooning the creamy sauce over them. Cook for another 2-3 minutes to heat through and allow the flavors to meld.

7.Serve the creamy mustard chicken thighs hot, garnished with the corn and carrot medley.