4 chicken fillet breasts
1 tbsp honey
3 tbsp dijon mustard
500ml chicken stock
1 onion chopped
2 cloves of garlic grated/crushed
2 tbsp double cream
salt and pepper
2 tbsp oil
1 tbsp butter
chopped parsley or chives for garnish
Preheat your lower Everhot oven to 70C.
Preheat a deep frying pan. Season the chicken with salt and pepper and fry on the oiled frying pan for approx 8 minutes each side.
Transfer to a serving dish and keep warm in the lower oven while you make the sauce.
Fry the onions in the same pan (add more oil, if too little left) on a gentle heat until translucent. Add the garlic and cook for another 30 seconds, then add the stock and turn the heat up.
Add the mustard and cook for further 5 minutes or until sauce reduces by half.
Reduce the heat then add the cream, honey and butter and whisk until well combined.
Return the chicken to the pan, mix with the mustard sauce and serve garnished with chopped parsley or chives.
An alternative is to use 6-8 chicken thigh fillets and substitute wholegrain mustard for Dijon.
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