Creamy Honey Mustard Chicken

Creamy Honey Mustard Chicken


  • 1 tbsp oil
  • 500g chicken breast strips
  • 200g button mushrooms, sliced
  • 1 medium onion, thinly sliced
  • 375ml campbell's real stock - chicken
  • 1 tbsp wholegrain mustard
  • 2 tsp borage honey
  • 1 tbsp cornflour
  • 200g green beans, sliced
  • 1/3 cup sour cream


  1. Heat oil in a large frying pan over medium heat.
  2. Add chicken, and cook for 5 minutes or until golden brown. Remove and set aside.
  3. Add mushrooms, onion and 125ml (½ cup) campbell’s real stock and cook for 5 minutes stirring, until the stock has evaporated and vegetables have softened. 
  4. In a jug or bowl, combine remaining 1 cup of stock with mustard, honey and cornflour and whisk until combined.
  5. Add to mushrooms with the beans.
  6. Bring to the boil, stirring constantly.
  7. Reduce heat and cook for 5 minutes, stirring occasionally, until beans are just tender.
  8. Return chicken to pan and cook for 1 -2 minutes until heated and cooked through. 
  9. Stir in sour cream and serve.
Borage Field Honey

Used in this recipe:

Borage Field Honey

Borage is a delicate smooth, pleasant & mild honey full of natural goodness.Happy Valley’s Borage honey is a delicate, smooth and mild honey full of natural goodness. Blue Borage has a vibrant blue flower, and grows wild in some of the hill co... Find out more

$ 10 .00 NZD
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