Creamy honey mustard chicken

Creamy honey mustard chicken

3.8 101 ratings

Prep. 30 min

Total 1 h

4 portions

Ingredients

fresh flat-leaf parsley leaves only
2 sprigs
garlic cloves
3
olive oil
20 g
white wine
150 g
Dijon mustard (gluten free)
1 ½ tbsp
seeded wholegrain mustard (gluten free)
1 ½ tbsp
skinless, boneless chicken thighs trimmed and cut into cubes (2-3 cm)
900 g
pouring (whipping) cream
150 g
Chicken stock paste (see Tips)
1 tsp
water
140 g
honey
1 tbsp
salt plus extra for seasoning
¼ tsp
ground black pepper plus extra for seasoning
1 pinch
potatoes (approx. 200 g), cut into thin slices (3 mm)
2
spring onion/shallot trimmed and cut into thin slices
1
sorghum flour
1 tbsp
frozen green peas
100 g
zucchini peeled into ribbons
50 g
sugar snap peas trimmed
80 g
asparagus trimmed and cut into pieces
1 bunch
yellow squash (patty pan squash), cut into thin slices
2

Difficulty

easy

Nutrition per 1 portion

Sodium 747.9 mg

Protein 50.9 g

Calories 2134 kJ / 508 kcal

Fat 24 g

Fibre 4.8 g

Saturated Fat 7.3 g

Carbohydrates 20.3 g

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Australia and New Zealand

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