Honey Mustard Chicken

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I have always loved honey mustard chicken but I must admit I usually just buy the sauce premade either in a jar or sachet. I was being lazy the other night and couldn't be bothered going to the supermarket but already had some chicken. So after some research I found this recipe. I had all the ingredients in the pantry or fridge so it was the obvious choice. The other advantage was that there is no dairy in this version. So for me it is perfect.

Start by putting some salt and pepper on the chicken and toss to season. In a small bowl mix together the mayonaise and cornflour to create paste.

Heat the olive oil in a large heavy based fry pan over a medium to high heat. Add the chicken and cook for 2 minutes on each side or until golden. Remove onto a plate.

Reduce the heat to medium and add the garlic. Saute for 20 seconds. Add the chicken stock to the pan and bring to a simmer, scraping the bottom of the pan to remove any brown pieces from the chicken.

Whisk in Dijon mustard and honey, then whisk in the mayonaise mixture. Add the thyme and wholegrain mustard. Cook for 1-2 minutes or until the sauce starts to thicken. Adjust with salt and pepper.

Return the chicken to the pan. Turn to coat and reheat through. Serve on either rice or mashed pototoes, topped with chopped fresh parsley and little more fresh thyme.


When I make this next the only thing that I might change is to add some carrots and green beans just because I like them.

Until next time, Happy cooking, Kate.

***Ingredients

  • 700 grams chicken, cut into strips
  • Salt and pepper
  • 1 tablespoon mayonnaise
  • teaspoon cornflour
  • 1 1/2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 cup chicken stock
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1-2 tablespoons wholegrain mustard
  • 2 sprigs thyme
  • Fresh parsley, finely chopped to serve

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