$14.95
A quick and easy one pan mid week dinner that is sure to be a hit!
Ingredients
- 1 kg chicken tenderloins (or chicken breast)
- 1 tbsp olive oil
- Salt and pepper, to season
Honey Mustard Sauce
- 1 tbsp olive oil
- 1 shallot, finely diced
- 2 garlic cloves
- 1/2 cup chicken stock
- 3 tbsp dijon mustard
- 1 tbsp wholegrain mustard
- 1/3 cup honey
- 1/3 cup sour cream
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 6 sprigs of fresh thyme, leaves removed from stem
- 1 tbsp fresh parsley
To Serve
- Rice
- Salad or vegetables of choice
Method
Step 1
Heat 1 tbsp of olive oil in a frying pan over high heat.
Step 2
Add the chicken tenderloins, season with salt and pepper and sear on both sides.
Step 3
Once seared, remove the chicken from the pan and set aside on a plate while you prepare the sauce.
Step 4
In the same pan, add 1 tbsp of olive oil to the pan at a low heat. Add the diced shallot and cook for around 1 minute. Add the garlic and cook for a further 1 minute.
Step 5
Add the chicken stock and scrape the bottom of the pan to make sure all the flavour from the cooked chicken goes into the sauce.
Step 6
Add your dijon mustard, wholegrain mustard, honey, sour cream, salt and pepper to the pan and whisk lightly to combine.
Step 7
Allow the sauce to simmer for 1 minute before adding the chicken back into the sauce to continue cooking.
Step 8
When you add the chicken back into the pan, add in your fresh herbs.
Step 9
Simmer for 6 minutes or until cooked, turning the chicken at the 3 minute mark.
Step 10
Serve with your favourite green salad, rice or even roast veg!
