Honey & Mustard Chicken
This delicious recipe is really versatile. It is great with mash, rice, or pasta.
By Sarah Butler.
4 people
20 minutes
10 minutes
Ingredients
- 1 - Bay Leaves
- 25 g Butter
- 4 - Chicken Fillets
- 400 ml Chicken Stock
- 2 tbsp Dijon Mustard
- 100 ml Fresh Cream
- 1 handfull Fresh Parsley finely chopped
- 1 clove Garlic minced
- 1 tsp Garlic Powder
- 2 tbsp Honey
- 0.5 - Lemon
- 2 tbsp Olive Oil
- 1 - Salt and Black Pepper to season
- 1 handfull Thyme fresh sprigs
- 60 ml White Wine optional
- 2 tbsp flour
- 1 tbsp flour
Method
Method:
In a large bowl, combine the chicken breasts, flour, garlic powder and a little salt and pepper.
Add the butter and olive oil to a frying pan on medium-high heat.
Pan-fry the chicken for 4-5 minutes on both sides until golden.
Reduce the heat, add the crushed garlic, and cook for 30 seconds.
Mix in the flour and cook for 30 seconds.
Pour in the wine and allow it to be reduced by half, spooning it over the chicken as it simmers.
Add the honey and mustard to the pan and combine well.
Whisk the chicken stock into the pan to avoid any lumps and bring to a simmer.
Finally, add the cream and bay leaf and simmer on low for 5 minutes.
Add the thyme sprigs and simmer to reduce sauce for 5 minutes.
Garnish with the parsley, squeeze lemon, and season to taste before serving.
Recipe Tip: Leftovers will be refrigerated for 2-3 days.
