- 1/3 cup Pua-a-Tane Honey
- 5 skinless and boneless chicken breasts (or chicken thighs)
- 1/2 cup diced streaky bacon rashers
- 3 level tbsp whole grain mustard
- 1 1/2 tbsp minced garlic (or 3-4 cloves crushed garlic)
- Salt to season
- 1/3 cup cream
- 1 cup milk
- 1 tsp cornflour mixed with 1 tablespoon water
- 1 tbsp olive oil
- 2 tbsp chopped fresh parsley or chives
In a large, shallow dish, combine the Pua-a-Tane Wild Flower Honey, mustard, garlic, oil and just a little salt. Coat chicken evenly in the sauce and set aside for 20 minutes.
Heat a pan or skillet over medium heat, fry the bacon until crispy and transfer to a plate. In the same pan, sear chicken pieces on each side in the oil left over from the bacon until just beginning to brown (about 2-3 minutes per side). Add any remaining honey mustard sauce into the pan along with the cream and milk. Bring to a simmer while stirring occasionally to mix the flavours through the sauce (about 3 minutes), until the chicken is cooked through. Transfer the chicken to a warmed plate leaving the sauce in the pan.
Pour the cornflour mixture into the centre of the pan, mixing it through the sauce until it thickens. Place chicken back into the pan and coat with the sauce. Top with the bacon and garnish with parsley.
Pua–a-Tane Wild Flower is the honey of choice to go with mustard for this recipe – enough flavour to complement and deepen the flavours in the dish, not just sweeten it. At a pinch, another option would be Rewarewa Honey.
You can use almond milk if you are looking for a dairy-free option for this recipe.