Ingredients
Scale
Vegetables
- Baby potatoes, halved
- Carrot slices
- Broccoli florets
- Zucchini slices
Chicken
- Salt and pepper, to season lightly
- 2 large chicken breast, thinly sliced into 4 pieces each
- You can use more chicken if you like
Sauce
- 300mls cream
- 2 tablespoon honey
- 1 tablespoon seeded mustard
- 1/2 tablespoon dijon mustard
- 1 teaspoon thyme
- Salt and pepper, to taste
- 1/2 tablespoon cornflour, see note
- 1 tablespoon hot water
Instructions
Chicken and vegetables
- Boil or steam potatoes and vegetables in your desired manner.
- Sprinkle a little salt and pepper on both sides of the chicken.
- Cook chicken slices over a medium heat in a frying pan until cooked through. This will take between 10-12 minutes depending on the size of your chicken.
- Set aside and keep warm.
Sauce
- Place all ingredients into saucepan over high heat.
- Cook until bubbling.
- Add cornflour to hot water and mix to combine.
- Add it to saucepan.
- Cook, stirring constantly, for 2-3 minutes to thicken the sauce. Remove from heat once desired consistency is achieved.
- If you want a thicker sauce, cook for another 3 minutes extra or increase the cornflour to 1 tablespoon.
Assembly
- Place chicken and vegetables on plate.
- Pour sauce over chicken.
- Serve.
Notes
- If you want a subtle tasting sauce, reduce each mustard component by half.
- If you want a thicker sauce, cook for another 3 minutes extra or increase the cornflour to 1 tablespoon.
- Prep Time: 10
- Cook Time: 30
Nutrition
- Serving Size: 4