Honey Mustard Chicken

Ingredients (serves 4)

• 1 tablespoon dijon mustard
• 1 tablespoon wholegrain mustard
• 2 tablespoons honey
• 1 tablespoon white vinegar
• 1kg desiree potatoes, peeled, chopped
• 1/2 cup reduced-fat milk
• 310g can corn kernels, drained, rinsed
• 3 green onions, chopped
• 1 tablespoon olive oil
• 6 small (150g each) chicken breast fillets
• 200g steamed green beans

Method

1. Combine dijon mustard, wholegrain mustard, honey and vinegar in a bowl.
2. Cook potato in a saucepan of boiling water for 15 minutes or until tender. Drain. Return to pan. Add milk. Mash. Stir in corn and onion. Season with salt and pepper.
3. Meanwhile, heat oil in a frying pan over medium-high heat. Cook chicken for 7 to 8 minutes each side or until cooked through, basting with half the mustard mixture for the last 2 minutes of cooking. Reserve 2 chicken breasts for the Chicken waldorf salad (see related recipe).
4. Place beans, mash and chicken on plates. Top with remaining mustard mixture. Serve.