Honey mustard chicken for two
Chicken is a versatile meat which lends itself well to most spices and sauces. But one delicious combination is chicken topped with a blend of honey and mustard, where the honey perfectly tempers the heat from the mustard. This recipe uses two types of mustard: Dijon, originating from Burgundy in France, is quite hot but not too fiery, while wholegrain, made from mustard seeds, spices and wine vinegar, is slightly milder. The seeds in the wholegrain mustard also provide a delightful crunchy texture to the chicken which results in an irresistible caramelized, crunchy glaze.
This recipe for honey and mustard chicken is like a mini-roast, which includes cooking the chicken together with a few vegetables, so everything in the roasting tin is spiced up with the sauce. Allow around 15 minutes for preparation and 35-40 minutes for cooking.
Ingredients for 2 servings
2 skinless chicken breasts
2 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp wholegrain mustard
2 tbsp clear honey
1 clove of garlic, finely chopped
Freshly ground black pepper
4 medium-sized new potatoes
2 shallots, peeled and chopped
Handful of fresh sage
3 medium carrots
Preheat your oven to 375 degrees F, 190 degrees C or gas mark 5. Cut the carrots into medium sized chunks and halve or quarter the potatoes, depending on their size. Then pop them into a pan of boiling water and leave to simmer for 5 minutes, then drain thoroughly.
While the vegetables are cooking, mix together the olive oil, mustards, honey and garlic and season with freshly ground black pepper. You won’t need too much since the mustards provide quite a peppery hit.
Place the chicken breasts into a small roasting tin and arrange the potatoes, carrots and shallots around them. Spoon the mustard mix over the chicken then scatter over the sage. Roast the chicken and vegetables for around 35-40 minutes until the chicken is properly cooked and the vegetables are golden. To test whether the chicken is cooked, either pierce the center with a skewer to ensure no pink juices run out, or use a food thermometer. The temperature in the center of the breast should be at least 165 F.
To make the light gravy, remove the chicken and vegetables from the roasting tin and keep them warm. Add two tablespoons of boiling water to the roasting juices in the tin, stirring well while bringing it back to the boil. That’s it! No need to add anything more.
Finally, all that’s left to do is place the chicken and vegetables onto plates, spoon over the gravy and serve with some steamed green beans. If you decide to cook the chicken without the vegetables, simply leave them out of the tin and use the same cooking times. Honey and mustard chicken is equally delicious when served cold with a salad on in sandwiches or wraps.
The honey and mustard mixture used in this recipe also goes perfectly with pork fillet, which can be cooked in the same way as the chicken. It also makes a delicious marinade for salmon fillets. Simply coat the salmon in the sauce and leave for half an hour. Then pop the fillets under a medium grill and allow the sauce to start bubbling and turn a golden brown. It produces a sensational flavor and is a recipe you’re more than likely to be using on a regular basis.