When hubby joins you for cooking, it has to be something special.. So presenting here recepie of the day HONEY MUSTARD CHICKEN & CHIVE MASH.. Basically the chicken breast is marinated, shallow fried and fan cooked in oven , potatoes are cooked and mashed with chives and served up along with sauteed leeks, eschalot and carrots and flavoured up with some thyme leaves..

Check out the detailed recepie below 👇

Preparation time: 30 mins

Cooking time: 30 mins

Serves: 2


  • Chicken breast: 350 g
  • Wholegrain mustard: 40g or 1/3 cup
  • Honey:2 tsp
  • Garlic: 3 cloves finely chopped
  • Potato: 2 cubed
  • Chives: 1 bunch finely chopped
  • Butter: 40 g
  • Milk: 3 tbsp
  • Leek: 1 finely sliced
  • Eschalot: 2 finely sliced
  • Carrot: 1 sliced into half moons
  • Thyme: 1 bunch
  • Salt: as per taste
  • Black pepper powder: as per taste
  • Olive oil: as required


  • Combine wholegrain mustard, honey and half the garlic in a bowl. Drizzle some olive oil, add a dash of salt and pepper. Toss in the chicken breast to coat well. Keep aside.

  • Preheat the oven for 20 mins.Heat a pan, drizzle some olive oil. Add the chicken breast and cook for 2 to 3 mins on each side or until browned.

  • Transfer to a oven tray lined with baking paper, spoon over any remaining marinade into the chicken breast.

  • Fan cook for 12 mins, or until cooked through.

  • Boil water in a saucepan with some salt in it. Add in the cubed potatoes and cook for 10 to 15 or until easily pierced with a fork or knife.

  • Drain the water, add in butter, milk and some salt. Mash it well. Add in the chives and mix. Keep aside.

  • Drizzle some olive oil in a heated pan, saute sliced leek, eschalot and picked thyme leaves for 2 to 3 mins.

  • Add in carrots and remaining garlic and toss for another 3 to 4 mins. Add a dash of salt and pepper and toss.

  • Slice the honey mustard chicken , transfer to the serving plates. Divide the mashed potato and sauteed veggies and garnish with reserved chives and serve up.

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Thankyou 😊❤️…

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