recipes

Honey and mustard creamy chicken

Serves:

2021-10-13

Ingredients

  • 4 single chicken breasts, skin removed
  • Salt and pepper to season
  • 1 tbsp. olive oil (Olitalia)
  • 1 knob butter (Valio)
  • 2 cloves garlic, chopped
  • Few sprigs fresh thyme
  • 1 small white onion, finely chopped
  • 150ml white wine
  • 2 tbsp. Dijon mustard (Maille)
  • 1 tbsp. honey
  • 1 chicken stock pot or chicken cube (Knorr)
  • 2 pots cooking cream (Hanini)
  • You will also need 2 large potatoes for roasting and broccoli

Method

Start this recipe by preparing the potatoes and roasting them in the oven for 30-40 minutes. Meanwhile, season the chicken breasts on both sides with salt and pepper. Heat the butter and oil in a large pan and quickly seal the chicken breasts on both sides for 2 minutes to brown. Remove from the pan, add in the garlic and thyme and cook together for 1 minute. Add in the onion and soften for 3 minutes. Splash in the wine and evaporate, followed by the honey, mustard, chicken stock pot/cube and the cooking cream. Bring to the boil, place the sealed chicken breast back to the pan and simmer gently for 10-15 minutes till the chicken is cooked and the sauce has thickened. Serve the creamy chicken with the roasted potatoes and blanched broccoli stems.

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