- 3 Chicken Thigh Fillets Diced
- 1 TBSP Honey
- 1 TBSP Dijon Mustard
- 1 TBSP Wholegrain Mustard
- 1/2 Cup Cream
- 1 1/2 Cups Chicken Stock
- 2 Garlic Cloves Minced
- Salt and Pepper to taste
Preparation Time – 10 Minutes
Cooking Time – 25 Minutes
30 ‘Til 30 Recipe 15
People always say as you get older your tastes change and this is so true, there are so many things I like now that I hated when I was younger and mustard is one of them. When I was growing up mustard was always one of those things that was a condiment parents put on a Sunday dinner and that was it really, it was never something that was cooked with, but now I add mustard powder to quite a few recipes, I still can’t imagine using it as a condiment though.
Honey however is not something I use very often, I pretty much only ever use honey when I put it in my tea when I have a cold. I just never acquired the taste for it, but when it is mixed with mustard, I love it.
Spray a frying pan with frylight, and add the chicken and garlic. Cook on a medium heat until the chicken has browned.
In a bowl add the cream, honey and mustard and stir until combined.
Add this to the pan of chicken along with the stock and salt and pepper to taste and heat gently while occasionally stirring until the sauce has thickened.
Serve immediately with vegetables and potatoes or pasta.