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Creamy Honey Mustard Chicken - The Perfect Family Winter Warmer

Creamy Honey Mustard Chicken - The Perfect Family Winter Warmer

I like to do a bit of batch cooking when time allows it during the week. I will usually spend a couple of hours in the kitchen on a Sunday afternoon throwing together a few one pot wonders for the week ahead. In truth it is the only thing that ensures we eat a decent healthy dinner midweek when we are both working. I am all about the family friendly food these days. 
By the time we finish work, collect our son and get home the night is almost upon us. The less time required cooking the better in my opinion. Having something ready (or almost ready) to go saves me from going for the convenience foods or fishing out the takeaway brochure. 
I came across this recipe several months ago and I tweaked it a little bit each time I made it. What has resulted is a recipe that is so easy to put together and yet is unbelievably delicious. It is mild enough to suit a child's pallet and yet delicious enough to excite an adult too. It takes very little time to prepare and it freezer and reheats very well. You can use any meat or vegetable combo and you can serve it with pretty much anything. Rice, couscous, potatoes and pasta have all accompanied it perfectly for us in recent times. 
Maybe you want to shake things up? Sick of turning to the same old dishes? That is what lead me to discover this recipe originally. Before I knew it the dish had become a firm favourite in our house. My son devours it and I generally enjoy some leftovers for my lunch the next day.
Serves – 4
Cooking Time – 40 Minutes 
You Will Need 
  • 4 Chicken Fillets 
  • 1 Packet Of Lightest Philadelphia (or equivalent) Cream Cheese 
  • 1 Chicken Stock Cube 
  • 2 Teaspoons Dijon Mustard 
  • 1 Teaspoon Honey
  • Handful Of Fresh Parsley 
  • One Large Onion 
  • 2 Cloves Garlic 
  • 2 Peppers, 1 Courgette, 2 Carrots and a handful of mushrooms. 
Note – You can use any vegetable combination. Broccoli, sweetcorn, green beans etc also work very well. This is just an example.
Black Pepper To Taste.
  • Dice chicken and chop vegetables as small or as large as is your preference.
  • Add Chicken, Onion and Chopped Vegetables to a Pot/Frying Pan which has been drizzled with some cooking oil.
  • In a measuring jug measure out one pint of boiling water. Add the stock cube and dissolve by stirring.
  • Add the packet of Philadelphia Cream Cheese to the stock stirring throughout 
  • Add the 2 teaspoons of Dijon Mustard and the honey and mix well.
  • Chop and add the garlic. Continue to fry chicken and vegetables for 5-7 minutes.
  • Add the “sauce” mixture to the pan and combine with the chicken and vegetables.
  • Bring to the boil and simmer for 25-30 minutes stirring occasionally.
  • Serve with some chopped Parsley sprinkled on top.
Written by Tracey Quinn, staff writer with