Honey Mustard Chicken Breast and Thyme Bread Sauce

Meanwhile, peel the garlic and lightly crush it with the palm of your hand or the back of a spoon.

Quarter, core and thinly slice the apple (no need to peel). Peel, halve and thinly slice the onion.

Pour the milk (see pantry for amount) into a medium saucepan. Stir in the crushed garlic and half the onion and set aside to infuse for later.

Meanwhile, lay the chicken onto a baking tray, spoon over half the mustard, drizzle with oil and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, in a small bowl, combine the honey, half the softened butter (see pantry for amount) and the remaining mustard. Set aside for later.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add in the apple slices and remaining onion. Stir-fry until softened, 5-6 mins. 

Once softened add the cabbage, stir-fry for 2 mins more. Season with salt and pepper.

Add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins. Once cooked, remove from the heat, cover and set aside to keep warm.

Pop the milk saucepan on a medium-high heat and bring to a simmer, stirring regularly, 4-5 mins.

Strain the milk and pour it back into the saucepan (discarding the onion and garlic).

Bring back to simmer and whisk in the breadcrumbs, chicken stock and dried thyme. Simmer until thickened, continuously whisking, 4-5 mins. 

Once thickened, stir in the remaining butter (see pantry for amount) and remove from the heat. This is your bread sauce!