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Honey mustard chicken and mash

  • 0:20 Prep
  • 0:16 Cook
  • 4 Servings


  • 1 tablespoon dijon mustard
  • 1 tablespoon wholegrain mustard
  • 2 tablespoons honey
  • 1 tablespoon white vinegar
  • 1kg desiree potatoes, peeled, chopped
  • 1/2 cup reduced-fat milk
  • 310g can corn kernels, drained, rinsed
  • 3 green onions, chopped
  • 1 tablespoon olive oil
  • 6 small (150g each) chicken breast fillets
  • 200g steamed green beans


  • 1
    Combine dijon mustard, wholegrain mustard, honey and vinegar in a bowl.
  • 2
    Cook potato in a saucepan of boiling water for 15 minutes or until tender. Drain. Return to pan. Add milk. Mash. Stir in corn and onion. Season with salt and pepper.
  • 3
    Meanwhile, heat oil in a frying pan over medium-high heat. Cook chicken for 7 to 8 minutes each side or until cooked through, basting with half the mustard mixture for the last 2 minutes of cooking. Reserve 2 chicken breasts for the Chicken waldorf salad (see related recipe).
  • 4
    Place beans, mash and chicken on plates. Top with remaining mustard mixture. Serve.

Source: taste.com.au


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