Creamy Honey Mustard Chicken

Creamy Honey Mustard Chicken

Check recipessparkpeople.com for the original recipe



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



    Heat oil in a large frying pan over medium heat.
    Add chicken, and cook for 5 minutes or until golden brown. Remove and set aside.
    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. 
    In a jug or bowl, combine remaining 1 cup of stock with mustard, honey and cornflour and whisk until combined.
    Add to mushrooms with the beans.
    Bring to the boil, stirring constantly.
    Reduce heat and cook for 5 minutes, stirring occasionally, until beans are just tender.
    Return chicken to pan and cook for 1 -2 minutes until heated and cooked through. 
    Stir in sour cream and serve.