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Honey mustard chicken breast accompanied by mashed potatoes and peas

Name: Honey mustard chicken breast accompanied by mashed potatoes and peas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 15 g honey; 15 ml mustard; 20 ml soy sauce; 2 pieces chicken breast; 400 g potato; 5 grams rosemary; 140 g pea; 20 g cream cheese; 2 cloves garlic, minced; 125 ml water; 2 tablespoons butter; 20 ml olive oil; 1 g salt; 0.5 g pepper

Juicy chicken breasts glazed in a delicious honey mustard sauce, accompanied by a smooth mashed potato and sautéed peas. This is an easy and quick recipe, ideal for a flavorful family dinner.

Servings: 2
Prep: 15 min
Cook: 15 min

Ingredients

15 g honey
15 ml mustard
20 ml soy sauce
2 pieces chicken breast
400 g potato
5 grams rosemary
140 g pea
20 g cream cheese
2 cloves garlic, minced
125 ml water
2 tablespoons butter
20 ml olive oil
1 g salt
0.5 g pepper

Instructions

Peel and cut the potatoes into 2 cm cubes. Place them in a pot, cover with water and add a pinch of salt. Bring to a boil, then cook over medium heat for 15–18 minutes until tender.
Peel and chop the garlic. In a pan, heat a splash of oil over medium heat and cook half of the garlic for 1–2 minutes until fragrant. Drain the peas, add them and sauté for 1–2 minutes until heated through. Season with salt and pepper and set aside.
In the same pan, heat another splash of oil over medium heat. When hot, add the chicken breasts, season with salt and pepper and cook for 3–4 minutes per side until golden and cooked through. Remove and set aside.
Make the sauce: in a bowl, combine the honey, mustard and soy sauce.
In the pan, add another splash of oil and the remaining garlic. Cook for 1–2 minutes. Add the sauce, water and half the rosemary sprigs. Bring to a boil, reduce to medium heat and cook for 2–3 minutes. Stir in the cream cheese. Return the chicken to the pan and cook for 2–3 minutes until the sauce thickens. Remove the rosemary and adjust seasoning with salt and pepper.
Drain the cooked potatoes and return them to the pot. Add butter, salt and pepper. Use a potato masher or fork to mash until smooth.
Chop the remaining rosemary sprigs and slice the chicken into strips. Serve the mash on a plate, add the peas and place the chicken on top. Spoon over the sauce and sprinkle with chopped rosemary.

Nutrition (per serving)

Calories: 822 kcal
Protein: 44 g
Carbohydrates: 61 g
Fat: 36 g
Fiber: 8 g