Skip to content

Creamy Honey Mustard Chicken

Check recipessparkpeople.com for the original recipe
10 min
Prep Time
25 min
Cook Time
5
Servings
Creamy Honey Mustard Chicken

This Creamy Honey Mustard Chicken is a quick and comforting weeknight dinner. Tender chicken breast, mushrooms, and green beans are simmered in a honey mustard sauce with a touch of sour cream for richness. Simple, hearty, and full of flavour.

INGREDIENTS

    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 tspBorage Field Honey

1 tbsp cornflour

200g green beans, sliced

1/3 cup sour cream

METHOD

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.