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.)
*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
Hi, I’m Emma. Let me help you impress with delicious dishes using my easy recipes, step by step pics, tips & videos.
