Honey Mustard Chicken

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Tender pan-fried chicken in a glossy honey mustard sauce that’s sweet, tangy and perfect for an easy weeknight dinner.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Main Course

Cuisine: Western

Servings:

Author: Chris Collins

Equipment

Sharp Knife & Chopping Board
Large Shallow Dish (for dredging chicken in flour)
Large Pan & Tongs
Wooden Spoon
Jug (for stock)

Ingredients

Chicken

2x 9oz/250g Chicken Breasts (see notes)
1/4 cup / 35g Plain Flour
1 tsp Salt
1/2 tsp Black Pepper
1 tbsp Olive Oil
1 tbsp / 15g Unsalted Butter

Sauce

2 cloves of Garlic, finely diced
3/4 cup / 180ml Chicken Stock
3 tbsp Honey
1 1/2 tbsp Dijon Mustard
1 tbsp Wholegrain Mustard (see notes)
4 single sprigs of Fresh Thyme
1 tbsp / 15g Unsalted Butter (keep in the fridge until needed)

Instructions

Horizontally slice each chicken breast right through the centre to create 4 even-sized cutlets.
In a large shallow dish, combine the flour, salt and pepper. One by one, take a chicken cutlet and coat it in the flour. Give it a shake and place to one side, then repeat with the remaining cutlets.
Place a large pan over medium-high heat with the butter and oil. Once the butter has melted and the pan is hot, add the cutlets and fry for 3-4 minutes each side until golden (they should be cooked through at this point). Remove the cutlets and place on a plate to one side, leaving any excess fat in the pan.
Lower the heat to medium and fry the garlic for 30 seconds or so (be careful it doesn't burn). Pour in the stock, then swiftly stir in the honey, Dijon and wholegrain mustard until it blends (it might split at the start, but keep whisking and it'll come together). Add the thyme and bring to a simmer for 3-5 minutes until the sauce thickens.
Stir in the resting juices from the chicken, then swiftly stir in the butter until it blends into the sauce. At this point the sauce should be a thin syrupy consistency. Check for seasoning and adjust if needed.
Add the chicken and baste in the sauce, then serve up and enjoy!

Video

Notes

a) Chicken - the chicken shouldn't take long to cook through; typically just a few minutes on each side, depending on how thick they end up. Keep in mind they'll carry on cooking slightly as they rest and when added back to the pan.

b) Mustard - I like to use a combination of Dijon (for the main flavour) and Wholegrain (for texture). I would say this recipe leans towards the honey side a little more, but if you want it more mustardy, just add in more Dijon a tsp at a time AFTER you've simmered the sauce.

c) Consistency - the sauce will be pretty watery at the start, but as you simmer, the water begins to evaporate and the honey/mustards will thicken the sauce. The butter then emulsifies and creates a lovely, glossy consistency that clings nicely to the chicken.

d) Calories - whole recipe divided by 4, assuming half of the flour mix is picked up by the chicken.

Nutrition