Grilled Chicken Honey Mustard

The steamed vegetables provide additional substance and of course nutrients.

Ingredients

• 250ml Light n Creamy Evaporative Milk
• 1 Clove Garlic
• 50g Butter
• 3 tablespoons seeded Mustard
• 1 tablespoon Dijon Mustard
• 2 tablespoons Honey
• 1 tablespoon flour
• Salt & Pepper to taste
• 2 Chicken Breasts
• 1 broccoli head
• 2 large carrots
• 2 large potatoes

Method

1. Cut your broccoli and carrot and place into a steamer, and steam whilst you are preparing the rest of the meal.
2. Pierce each potato several times with a skewer and place into microwave and cook, keep checking, should take around 6 minutes for each potato.
3. In a medium fry pan place butter and garlic on medium heat and gently fry the garlic.  Move around with a whisk for 1 minute ensuring garlic does not burn.  Add 1 tablespoon of plain flour and keep stirring so the flour is forming with the butter a roux, this should take around 1 minute.
4. Slowly add ¼ at a time the evaporative milk whisking consistently.  Once all the milk is added turn down heat to low and add the mustard, honey and salt and pepper.  This should slowly thicken.  Once thickened turn off heat and proceed to cook your chicken and vegetables.
5. Take each chicken breast and place between some cling and with a rolling pin beat the breast so that it is even. Spray breast with oil spray and place on grill or BBQ and grill each side for 6-8 minutes depending on size of the chicken.   Take off and rest for 2-3 minutes whilst you reheat the sauce.
6. Plate up your potato and veggies and chicken and pour small amount of the sauce on the chicken and the rest in a jug.