Pan-seared chicken in mustard sauce

Step 1/ 4

• 2 chicken breasts
• ½ tsp whole grain mustard
• 2 tsp olive oil
• salt
• pepper

• large bowl
• paper towel

Wash chicken breast and pat dry. Add a portion of the whole grain mustard and olive oil to a large bowl and stir to combine. Season with salt and pepper. Toss chicken breast in the mustard mixture, transfer to a plate, and let marinate for at least 30 min.

Step 2/ 4

• 2 tsp Dijon mustard
• 1½ tsp whole grain mustard
• 1 tbsp honey
• 50 ml vegetable stock
• salt

• small bowl

Add Dijon mustard, remaining whole grain mustard, honey, and vegetable stock to a small bowl. Stir to combine and season with salt.

Step 3/ 4

• 1 tsp olive oil

• silicone spatula
• stainless steel pan

Slowly heat remaining olive oil in a stainless steel pan set over medium heat. Once pre-heated, transfer chicken breast to the pan and sear for approx. 2 – 3 min. The chicken may initially stick to the bottom of the pan, but after 2 – 3 min., the chicken can be lifted easily. Flip and sear the other side for another 3 min.

Step 4/ 4

• 5 g rosemary
• rice for serving

Add honey mustard sauce to the pan and top with rosemary. Reduce heat and simmer chicken in sauce for approx. 5 – 7 min. Enjoy with rice!

Enjoy your meal!