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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