Creamy Honey Mustard Chicken

Serves: 4
Preparation Time: 15
Cooking Time: 25


  • 1 tbsp oil
  • 500g chicken breast strips
  • 200g button mushrooms, sliced
  • 1 medium onion, thinly sliced
  • 375ml Campbell's Real Stock - Chicken
  • 1 tbsp wholegrain mustard
  • 2 tsp honey
  • 1 tbsp cornflour
  • 200g green beans, sliced
  • 1/3 cup sour cream


  1. Heat oil in a large frying pan over medium heat. Add chicken, and cook for 5 minutes or until golden brown. Remove and set aside.

  2. Add mushrooms, onion and 125mL (½ cup) Campbell’s Real Stock and cook for 5 minutes stirring, until the stock has evaporated and vegetables have softened.

  3. In a jug or bowl, combine remaining 1 cup of stock with mustard, honey and cornflour and whisk until combined. Add to mushrooms with the beans. Bring to the boil, stirring constantly. Reduce heat and cook for 5 minutes, stirring occasionally, until beans are just tender. Return chicken to pan and cook for 1 -2 minutes until heated and cooked through.

  4. Stir in sour cream and serve.


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