Honey Mustard Chicken with Broccoli

Ingredients for 3 servings:

• 2 tbsp honey
• 60 g mustard, medium hot, or grainy
• 4 tsp salt
• 2 tsp pepper
• 1 tbsp olive oil
• 3 garlic cloves
• 600 g chicken breast fillet(s)
• 450 g broccoli
• 200 ml milk
• 80 ml cooking cream

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 5 minutes

Mix the honey, mustard, and olive oil. Crush the garlic, add 2 teaspoons of salt and 1 teaspoon of pepper. Cut the chicken breast into smaller pieces (4 pieces per breast). Add the chicken to the marinade, massage it in, and let it marinate for 1 hour. Pre-cook the broccoli until it’s still slightly firm to the bite. I always use frozen broccoli; it’s faster. Brown the chicken on all sides until golden brown. You don’t need any oil from the marinade. Then remove from the heat and add the broccoli. Place the chicken in a roasting pan or a greased casserole dish. Uncover, as otherwise the sauce won’t thicken. Briefly bring the milk, cream, salt, and pepper to a boil in a small saucepan. You can also season the sauce with other spices if desired. However, since the mustard also adds flavor, you don’t usually need anything else. Pour the sauce over the meat and bake in the oven at 120°C (250°F) for about 30 minutes. We eat it with rice or noodles. Per serving, 460 kcal