Honey and mustard are two sides of the same sauce: the sweet and the sharp hold each other in balance. Fry the chicken golden first and take it out of the pan, make the sauce in that same pan so the browned bits come along, and put the chicken back for the last few minutes. That keeps it juicy.
High protein32% of the energy from protein
Preheat the oven to 200 degrees and roast the potatoes for 25 minutes with olive oil.
Boil the green beans for 6 minutes, until just tender.
Fry the chicken breasts golden and cooked through in a frying pan.
Stir the honey, mustard and cream into the pan juices to make a smooth sauce.
Serve the chicken with the sauce, potatoes and beans.
Wholegrain mustard gives more texture than smooth, but a mixture of both is the nicest. A sprig of thyme in the sauce suits it well. Swap the potatoes and beans for mash or rice. The sauce thickens as it cools, so reheat leftovers with a splash of milk.
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