Ingredients
Prep Time: 10 min
Cook Time: 15-20 min
Serve: 4
- 4 chicken breasts cut into cubes,
- or flattened and sliced into thin strips
- 2 tbsp plain or self-raising flour
- 1 tsp garlic powder
- 25g butter
- 2 tbsp olive oil
- 1 garlic clove crushed
- 60ml white wine (optional)
- 2 tbsp honey
- 2 tbsp Dijon mustard
- ½ pint chicken stock
- 150-200ml fresh cream
- 1 bay leaf
- Handful of freshly chopped parsley
- Juice from ¼ lemon
- Salt & freshly ground pepper
Method
- In a large bowl, combine the chicken with flour, garlic powder, salt and pepper.
- Add butter and olive oil to a non-stick frying pan on a medium-high heat and cook the chicken on each side for 3-4 minutes until golden.
- Reduce heat to medium and add the crushed garlic clove to the chicken and cook for 30 seconds.
- Next, add the wine and simmer until the wine is reduced by half, spoon the wine over the chicken as it cooks.
- Add the honey and mustard to the chicken and combine all ingredients.
- Gradually add the chicken stock, use a whisk to avoid any lumps and bring to a simmer.
- Add the fresh cream and bay leaf and combine all ingredients.
- Simmer for 5-10 minutes on a low heat covered in tin foil.
- Remove and dispose of the bay leaf.
- Garnish with fresh parsley, a squeeze of lemon and season with salt and pepper to taste before serving.
- This dish is great served with mash, chips, rice, wedges, pasta and/or vegetables of your choice.
