Honey & Mustard Chicken
This delicious recipe is really versatile. It is great with mash, rice, or pasta.
Sarah Butler
Sarah Butler
Recipe - New Ross - Molloy's
Honey & Mustard Chicken
Prep Time10 Minutes
Servings2
Cook Time20 Minutes
Ingredients
1 - Bay Leaves
25 g Butter
4 - Chicken Fillets
400 ml Chicken Stock
2 tbsp Dijon Mustard
100 ml Fresh Cream
1 handful Fresh Parsley finely chopped
1 clove Garlic minced
1 tsp Garlic Powder
2 tbsp Honey
0.5 - Lemon
2 tbsp Olive Oil
Salt
Pepper
1 handful Thyme fresh sprigs
60 ml White Wine optional
3 tbsp flour
Directions
Ingredients
- 1 - Bay Leaves
- 25 g Butter
- 4 - Chicken Fillets
- 400 ml Chicken Stock
- 2 tbsp Dijon Mustard
- 100 ml Fresh Cream
- 1 handful Fresh Parsley finely chopped
- 1 clove Garlic minced
- 1 tsp Garlic Powder
- 2 tbsp Honey
- 0.5 - Lemon
- 2 tbsp Olive Oil
- Salt
- Pepper
- 1 handful Thyme fresh sprigs
- 60 ml White Wine optional
- 3 tbsp flour
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 can be refrigerated for 2-3 days.
10 minutes
Prep Time
20 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Schwartz Bay Leaves (3 g)
€2.50€833.33/kg
SuperValu Irish Creamery Butter (454 g)
€3.99€8.79/kg
Not Available
Knorr Chicken Stock 4 Pots (112 g)
€2.79€24.91/kg
Maille Dijon Mustard (215 g)
€3.85€17.91/kg
SuperValu Fresh Cream (250 ml)
€1.39€5.56/l
Schwartz Herbs Parsley (3 g)
€2.50€833.33/kg
SuperValu Garlic (3 Piece)
€1.05€0.35 each
Schwartz Garlic Powder (50 g)
€3.20€64.00/kg
SuperValu Squeezy Honey (340 g)
€1.30€3.82/kg
SuperValu Signature Tastes Seedless LemonGold Lemons (3 Piece)
Only 79c
€0.79€0.26 each
SuperValu Extra Virgin Olive Oil (250 ml)
€3.25€13.00/l
SuperValu Table Salt (750 g)
€0.50€0.67/kg
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
Schwartz Herbs Thyme (11 g)
€2.50€227.27/kg
Age restricted item
Cono Sur Sauvignon Blanc (75 cl)€10.00€10.00/75cl
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
Recipe
Ingredients
- 1 - Bay Leaves
- 25 g Butter
- 4 - Chicken Fillets
- 400 ml Chicken Stock
- 2 tbsp Dijon Mustard
- 100 ml Fresh Cream
- 1 handful Fresh Parsley finely chopped
- 1 clove Garlic minced
- 1 tsp Garlic Powder
- 2 tbsp Honey
- 0.5 - Lemon
- 2 tbsp Olive Oil
- Salt
- Pepper
- 1 handful Thyme fresh sprigs
- 60 ml White Wine optional
- 3 tbsp flour
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 can be refrigerated for 2-3 days.