Ingredients
- 4 single chicken breast, skin removed
- Salt and pepper to season
- 1 tbsp Olitalia Olive Oil
- 1 knob Valio Butter
- 2 clove garlic, chopped
- Few sprigs fresh thyme
- 1 small white onion, finely chopped
- 150ml white wine
- 2 tbsp Maille Dijon Mustard
- 1 tbsp honey
- 1 Knorr Chicken Cube or Stock Pot
- 2 pots Hanini Cooking Cream
- 2 large potatoes
Directions
- Prepare the potatoes and roast them in the oven for 30-40 minutes. Season the chicken breast on both sides with salt and pepper.
- Heat the butter and oil in a large pan and quickly seal the chicken breasts on both sides for 2 minutes to brown. Remove from the pan, add in the garlic and thyme and cook together for 1 minute
- Add the onion and soften for 3 minutes. Splash in the wine and evaporate, followed by the honey, mustard, chicken stock and cooking cream.
- Bring to a boil and place the seared chicken breast back on the pan and simmer gently for 10-15 minutes till the chicken is cooked and the sauce has thickened.
- Serve the creamy chicken with the roasted potatoes and blanched broccoli stems.
Original Recipe by Chef Manuel Aquilina.