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Honey Mustard Hot Chicken

30 min. | 537 kcal | easy |
Favorite, Express
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1. Cook the chicken Pat the chicken dry. Season with salt and pepper. Heat a drizzle of oil in a pan over medium heat. Cook the chicken thighs 6-7 minutes per side until the center is cooked. Transfer to a cutting board and chop finely.
2. Setup Chop the dill and garlic. Thinly slice the cucumber and onion.
3. Make the sauce Heat a drizzle of oil in a small saucepan over medium-high heat. Cook the onion for 3 minutes. Add the garlic and cook for 1-2 minutes. Add the flour and mix for 30 seconds. Add the milk, the honey and the mustard. It's possible to put a little less mustard in the children's portion. Stir until the sauce thickens. Let simmer over low heat. Add salt and pepper.
4. Blanch the peas Bring a small pot of water to a boil. Blanch the peas in the water for 1-2 minutes. Drain.
5. Make the salad Mix the cucumber with the dill, a drizzle of oil, 1 tsp of cider or rice vinegar, salt and pepper.
6. Plate your dish Toast the bread to taste. Top with the chicken, a slice of bread, the sauce and the green peas. Serve with the cucumber salad. Bon appétit!
4 unit Chicken Thighs
4 unit Slices of Bread
120 ml Green Peas
1 unit Honey
15 ml All-Purpose Flour
200 ml Milk 2%
0.5 unit Yellow Onion(s)
1 unit Garlic Clove(s)
1 unit English Cucumber(s)
0.5 unit Dill
30 ml Dijon Mustard
What you need pan, saucepans, strainer, bowl, whisk
537 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 67g
22%
fat 11g
17%
cholesterol 140mg
47%
fiber 7g
28%
protein 42g
saturated 4g
20%
sodium 800mg
33%
sugar 27g
trans 0g