Today was a day for comfort food, the weather, the week that was and the mood all sent me craving something sticky and sweet, but savoury too. I remembered two chicken breasts that have been neglected in the fridge all week and the inspiration came for a quick dish that I used to make regularly years ago from storecupboard ingredients.
2 chicken breasts (skinned)
6 tablespoons sunflower oil (or olive oil)
3 tablespoons wholegrain mustard
3 tablespoons squeezy honey
How to do it
Cut the chicken into chunks or strips, according to your preference.
Place a little oil on a frying pan or griddle pan and heat (I used a griddle pan) and add the chicken pieces.
Mix the mustard, honey and sunflower oil until well blended together in a measuring jug or small bowl and pour over the chicken on the pan.
Fry the chicken in the mix stirring it until it’s cooked through. The sauce will get sticky and brown but this adds to the caramelly taste.
When the chicken is cooked through and a golden brown colour serve.
Since you’ve cooked, I recommend delegating the task of cleaning the sticky saucepan with the burnt in honey.
I like to eat this with basmati rice and green veg, but green salad would be great too, or in a pitta or wrap. You can be fancy with the rice and place it in a ramekin or small bowl to give you the shape.