Honey Mustard Glazed Chicken Breast
with Mash, Sautéed Leeks and Spring Greens
- Mustard
This hearty recipe certainly cuts the mustard! Pair chicken breasts with an easy honey mustard glaze, then serve with creamy mash, sweet sautéed leeks and green beans. This recipe makes the most of simple ingredients and uses them well to serve up a truly sensational meal.
Ingredients
450 grams
Potatoes
1 unit(s)
Leek
150 grams
Sliced Spring Greens
2 unit(s)
British Chicken Breasts
15 grams
Honey
10 grams
Wholegrain Mustard
(Contains: Mustard)
25 grams
Apple and Sage Jelly
Utensils
Instructions
Bring a large saucepan of water to the boil with ½ tsp salt. Chop the potatoes into 2cm chunks (no need to peel).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, trim the root and the dark green leafy part from the leek and discard. Halve lengthways, then thinly slice widthways.
Heat a saucepan on medium heat with a drizzle of oil and some butter (if you have any).
Once hot, add the leek and cook until soft, 6-7 mins, stirring regularly.
Add the spring greens with a splash of water. Season with salt and pepper, cover with a lid and cook until soft, 5-6 mins.
Sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they’re 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.
Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side.
Once the chicken is cooked, add the honey and mustard to the pan and turn to coat the chicken in it until sticky, 30 secs. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
Cover with a lid to keep warm.
Return the (now empty) frying pan to medium heat. Add the apple and sage jelly with a splash of water, bring to a simmer, then remove from the heat.
Reheat the mash and vegetables if needed, then slice the chicken into 2cm thick slices and serve on your plates with the mash and greens alongside. Drizzle over the apple and sage sauce to finish.
