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Honey Mustard Chicken
Preheat the oven to 190C/375F.
Prepare the sauce by mixing the honey, Dijon mustard, garlic, salt, and pepper in a bowl.
Dip the chicken in the marinade and let everything marinate for 10 minutes.
Heat the olive oil in a skillet over medium-high heat. Once the skillet is hot, add the chicken and sear on both sides. Cook the chicke for five minutes, until the honey caramelizes.
Remove the skillet from the heat and stir through the remaining sauce, heavy cream, and rosemary. Place in the oven and bake for 5 minutes, until the cream mixes into the sauce and bubbles.
Remove the chicken from the oven and serve immediately.
Notes
TO STORE: Refrigerate leftovers in an airtight container. Honey mustard chicken lasts up to 5 days in the fridge.
TO FREEZE: Place the cooked and cooled chicken in a shallow container and store it in the freezer for up to 6 months.
TO REHEAT: Either microwave the chicken for 30-40 seconds until hot, or in a non-stick skillet/pan.
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