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Creamy honey-mustard chicken with parsley rice
Creamy honey-mustard chicken breast ragout with parsley rice, in a quarter of an hour. A recipe from Street Kitchen (a Hungarian cooking site) – one of our family's favourites, and we cook it with our own honey.
We love cooking this recipe ourselves: it's quick, filling, and the whole family is always happy to eat it. In our kitchen it's always made with our own honey.
- Prep:
- 5 min
- Baking/cooking:
- 10 min
- Serves:
- 2–3 servings
The honey we recommend for this recipe: Acacia honey
Its mild flavour doesn't overpower the mustard and cream, and it blends into the sauce in moments. You'll need about 20 g of honey.
For a different flavour: Wildflower honey – gives a fuller, bolder sauce.
Ingredients
- 500 gchicken breast
- 1onion
- 30 mloil
- to tastesalt, pepper
- 1 tbsp (about 20 g)honey(Acacia honey)
- 2 tspmustard
- 2–3 tbspWorcestershire sauce
- 400 mlcooking cream
- 70 gcold butter
- 200 grice
- 1 bunchparsley
Want to make one of your own sugar recipes with honey? Sugar-to-honey converter
Method
- 1
Put the rice on to cook in salted water. Meanwhile, thinly slice the onion and cut the chicken breast into 2–3 cm cubes.
- 2
Heat the oil in a large frying pan and briefly fry the onion. Add the chicken, season with salt and pepper, and brown it all over.
- 3
Stir in the honey, mustard and Worcestershire sauce, pour in the cream, and simmer until the sauce thickens.
- 4
Take it off the heat and stir in the cold butter in small pieces – this makes the sauce silky and glossy.
- 5
Mix the cooked, drained rice with the finely chopped parsley, and serve the chicken alongside.
Original recipe: Street Kitchen – Honey-mustard chicken (in Hungarian). The method is written in our own words.
Oszd meg, ha tetszik
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