One Pot Creamy Honey Mustard Chicken... and Mushroom

Using excess ingredients to make other dishes is the best way to cook, save money and prevent waste. This creamy honey mustard chicken and mushroom is that type of dish. It’s easy to make, can be modified to suit your needs or usage of excess ingredients and of course, it tastes amazing. From start to finish this dish take 30 minutes to make. Please enjoy. My Chopping Board (Mako Butchers Block) - Mako Wok - Mako Mortar & Pestle - Asoke Ceramics - My Recipes - Instagram - Facebook - TikTok - @chefjackovens?lang=en ref=qNAC7JWq6gdhha Patreon - Herbs & Spices - Special Thanks To All Patreon Members CJE David Taylor Trip Michael Bent Ed Featheredindian Will Stanton Ken Ontko Angelo D Alpha Leonis Lei Nagata Saul Pineda Ohmachi Mark McLane James W Pharo Al Philp Adrian Keevill Jonathan Sanchez Naz David Snuggs Teisininkas Modestas Barauskas Thorsten Zoke Miyama Andrew Durham Daniel Byrne Dimmy Ethan Nalvz Team Aelskling Sacobite Efrain Toledo Nani Maschnick Frank Hoeflich Woosh Bradly Green Brandon Mcpherson Become A Channel Member - Shout Out To YouTube Members - Patricia Treslove Steed Chedgey Francesca Jellison Late Blue Oak One Pot Creamy Honey Mustard Chicken & Mushroom  Ingredients -  Chicken & Marinade - 700g () - Chicken Thigh (Can be substituted for chicken breast) 60g () - Honey  60g () - Wholegrain Mustard 20g () - Dijon Mustard 5 - Garlic Cloves, Minced  Salt & Pepper To Taste Remaining Ingredients -  300g () - Swiss Brown (Cremini) Mushrooms, Quartered   5g () - Flat Leaf Parsley, Roughly Chopped 5g () - Thyme, Roughly Chopped 125ml () - Chicken Stock  400ml () - Thickened Cream (Heavy Cream) Method -  1. Place the chicken thigh and marinade ingredients into a bowl, season to taste & mix to combine.  2. Place a high-rimmed pan over medium-high heat, add olive oil & mushrooms and saute for 6-7 minutes or until golden and the moisture starts to release. Add the roughly chopped thyme & cracked black pepper to taste, and continue frying for 1 minute. Remove from the pan and set aside.  3. Place the pan back over medium-high heat, add 1 Tbsp (20ml) of olive oil, add the marinated chicken thigh, and reserve the marinade & sear for 4 minutes on each side. Do this in batches to avoid steaming the chicken.  4. Pour the chicken stock to deglaze the pan & cook for 1 minute, mixing it regularly. Add in the remaining marinade & simmer for 2 minutes, mixing around regularly.  5. Add in the thickened cream, check for seasoning, adjust if necessary, mix well & bring to a simmer. Reduce the heat to low & simmer for 8 to 10 minutes or until the sauce has reduced & thickened. During this time, flip the chicken every minute.  6. Add the cooked mushrooms into the sauce and the roughly chopped flat-leaf parsley; mix well to combine, check for seasoning & remove from the stovetop.   7. Serve the chicken on a plate or in a bowl alongside rice, pasta, mashed potato, salad or bread, garnish with flat-leaf parsley. Dig in.  #onepotmeal #chickenmushroom #creamymushroomsauce