Honey & Mustard Chicken

Ingredients

• 2 packs Simply Better Irish Corn Fed Skin On Chicken Breast Fillets
• 2 Tbsp. Simply Better Wholegrain Mustard
• 4 Large Garlic Cloves, minced
• 1 Tbsp. Simply Better Hot Honey
• 4 Tbsp. Simply Better Toscano IGP Extra Virgin Olive Oil
• 500g Simply Better Organic Jasmine Rice
• 2 Packs Simply Better Irish Organic King Oyster Mushrooms, cut into slices
• 25g Butter, cubed
• 2 Tbsp. Simply Better Irish Made Soy & Ginger Sauce
• 4 Tbsp. Chopped Fresh Flat-Leaf Parsley
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper

Method

1. Mix the mustard, garlic, honey and 2 Tbsp. of the oil with some salt and pepper in a bowl. Add the chicken breasts to the bowl and coat in the marinade then cover and chill for 2-3 hours if time allows, then allow to come back up to room temperature before you are ready to cook.
2. Preheat the oven to 190ºC (Gas Mark 5). Heat a large non-stick frying pan over a medium heat. Add 1 Tbsp. of the oil and add the chicken to the pan, skin-side down. Reduce the heat to low and cook for 2-3 minutes until the skin is crisp without moving the pan or the chicken. Turn the chicken over in the pan and transfer to the oven to cook for another 20-25 minutes until the chicken is cooked through. Remove from the heat and leave to rest.
3. Meanwhile, rinse the jasmine rice well and then put in a large pan of boiling salted water for 10-12 minutes until tender. Drain into a sieve and keep warm over a pan with a little simmering water.
4. Heat a non-stick frying pan over a high heat. Add the remaining 1 Tbsp. of the oil and half of the butter, then tip in the mushrooms, tossing to coat. Season lightly with salt and plenty of pepper. Turn the heat to medium, then sauté for about 3 minutes until golden brown. Add the reserved marinade with the soy & ginger sauce, tossing to coat and sauté for another minute. Add the rest of the butter with half the parsley and toss until you have a smooth glossy sauce.
5. Divide the rice between shallow bowls and spoon the mushroom sauce on top. Finish with the chicken breasts and scatter over the rest of the parsley to serve.