Hello to you all on this very cold and frosty Monday morning. I have had the best Christmas filled weekend. I went to Leeds on Saturday to take Fearne to see Father Christmas at the most magical place. It was wonderful to see her little face light up when she saw him. We collected our tree yesterday and it’s resting ready to be decorated today after Fearne finishes school. Yesterday Paul and I also headed off to Manchester late afternoon to have a mulled wine at the Manchester Markets but to also see Bombay Bicycle Club at the Manchester Apollo and they were amazing. We saw them at Glastonbury and I totally fell in love with their energy. I have lost my voice a little because of all the singing! On with today’s Boho Life post and I am happy to bring back Chole from The Lovliest Food. Her recipes are proving to be popular. Last time she talked about her Fish Pie and today she will be sharing her recipe for Honey and Mustard Chicken..

Honey and Mustard Chicken

I’ll pass you over to Chloe…..

Mr TLF eats vegetarian with me at home most of the time (he makes up for it when we eat out don’t worry!) but every now and then I like to cook him something special and meat-based.
Generally I don’t mind cooking with meat at all but it is really disappointing to not be able to taste the end results! I rely entirely on his, friends and family feedback when I’m testing out a meat dish to share with you and this one passed with flying colours.
It’s pretty easy to make too which is a bonus and is a lovely, comforting winter meal with a dollop of cheesy mash and veg.

To make it for 2 you will need:

Ingredients : For Honey and Mustard Chicken:

2 chicken breasts
A drizzle of olive oil
A knob of butter
1 heaped tablespoon of plain flour
300ml vegetable or chicken stock
1 tbsp wholegrain mustard
1 tsp Worcester sauce
1 good tsp of runny honey
100ml of single or double cream
1 – 2 tbsp of dried parsley
Salt and pepper

Recipe:

STEP 1Add your chicken breasts to a roasting dish, drizzle with olive oil, season and pop in the oven (200’c) for around 20 – 25 minutes, or until cooked through.

STEP 2Whilst the chicken is cooking (along with the potatoes for the mash and vegetables bubbling away) melt a knob of butter in a saucepan. Take is off the heat and whisk in the plain flour (add more if you need it) to form a fairly thick paste. Then whisk in your stock, place back on the heat and keep stirring until there are no lumps remaining and the sauce has started to thicken.

STEP 3 Once thickened add in the mustard, Worcester sauce, honey, parsley and season. Stir well and cook for a few minutes before adding in the cream a few minutes before serving (just long enough to warm through)

STEP 4 To serve spoon the sauce over your cooked chicken breasts to accompany your cheese mash and veggies…