recipes
Honey and mustard creamy chicken
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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