30 Minute Honey Mustard Chicken & Mushroom
Here’s the Recipe -
Ingredients -
Chicken & Marinade -
700g (1.5lb) - Chicken Thigh (Can be substituted for chicken breast)
2 Tbsp (40g) - Honey
60g (2.1oz) - Wholegrain Mustard
20g (0.7oz) - Dijon Mustard
5 - Garlic Cloves, Minced
Salt & Pepper To Taste
Remaining Ingredients -
300g (10.5oz) - Swiss Brown (Cremini) Mushrooms, Quartered
5g (0.2oz) - Flat Leaf Parsley, Roughly Chopped
5g (0.2oz) - Thyme, Roughly Chopped
125ml (4.2floz) - Chicken Stock
400ml (13.5floz) - Thickened Cream (Heavy Cream)
Method -
1. Place the chicken thigh and marinade ingredients into a bowl, season to taste & mix to combine.
2. Place a high-rimmed pan over medium-high heat, add olive oil & mushrooms and saute for 6-7 minutes or until golden and the moisture starts to release. Add the roughly chopped thyme & cracked black pepper to taste, and continue frying for 1 minute. Remove from the pan and set aside.
3. Place the pan back over medium-high heat, add 1 Tbsp (20ml) of olive oil, add the marinated chicken thigh, and reserve the marinade & sear for 4 minutes on each side. Do this in batches to avoid steaming the chicken.
4. Pour the chicken stock to deglaze the pan & cook for 1 minute, mixing it regularly. Add in the remaining marinade & simmer for 2 minutes, mixing around regularly.
5. Add in the thickened cream, check for seasoning, adjust if necessary, mix well & bring to a simmer. Reduce the heat to low & simmer for 8 to 10 minutes or until the sauce has reduced & thickened. During this time, flip the chicken every minute.
6. Add the cooked mushrooms into the sauce and the roughly chopped flat-leaf parsley; mix well to combine, check for seasoning & remove from the stovetop.
7. Serve the chicken on a plate or in a bowl alongside rice, pasta, mashed potato, salad or bread, garnish with flat-leaf parsley. Dig in.
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