I am ALWAYS on the look out for new chicken recipes. I get super happy when I make dishes like this epic creamy pesto chicken! It’s definitely mine and the Mr’s favourite meat. I also have a secret love for THIS honey mustard. It’s much less harsh than English mustard & far more palatable for my sweet tooth! Any excuse to stick a tablespoon or two into a meal and I’m there!
Here is what you will need to serve 2. (Easily doubled.)
- 2 Chicken Breasts, skinless & boneless
- 2 tsp Chicken Seasoning *
- 30g Plain Flour
- Salt & Pepper
- 1 tbsp Olive Oil
- 2 tsp Unsalted Butter
- 1 Spring Onion, finely chopped
- 80ml Double Cream
- 2 tbsp White Wine
- 2 tbsp Honey Mustard
*You can find this in most supermarkets with the herbs & spices.
Firstly, if your chicken breasts are quite thick, flatten out with a rolling pin in a plastic bag or cling film. You want them to be the same thickness throughout the whole breast so they cook evenly.
In a bowl, mix together the chicken seasoning, flour & a little salt. Completely coat each breast.
Heat a large non stick frying pan over a medium heat and add the oil & the butter. When it’s melted, lay in the chicken and cook for 3 – 4 minutes on each side. When cooked, It should be golden, a little crispy & the juices will run clear.
Remove from the pan and keep warm.
Add the chopped spring onion to the pan and fry for 1 – 2 minutes.
Pour in the cream, wine & the honey mustard. Season with salt & pepper & give it all a good stir. Cook for a further 1 – 2 minutes.
Place the chicken onto serving plates and top with the sauce. I served mine with some rice but you could have yours with whatever you like! A leafy salad, potatoes, chips, anything!
This… is… YUMMY! Any kind of creamy mustard sauce goes well with chicken, but the honey mustard just takes it up a notch! The chicken itself is lovely and juicy, with that lovely subtle flavour from the seasoning in the flour coating. Honestly, just YUM!
I hope you enjoyed the post my lovelies, until next time.
Miss KitchenMason