Chicken with honey mustard sauce (based on Cook’s Illustrated Pan Seared Chicken Breasts)

1. Preheat oven to 150 degrees
2. Place chicken in baking dish.
Optional – prick with fork 5 times and rub with salt.
Optional – cover with foil
3. Bake at 150 for 30 mins
4.Make a slurry with 2 tablespoons melted butter, 1 tablespoon flour and 1 teaspoon cornflour Brush this over the top of the chicken breasts.
5. Heat 1 tablespoon oil in frypan and fry chicken slurry side down until brown.
6. Brush other side with slurry, flip and fry until brown.
7. Remove chicken to plate.
Optional – mix together 1 tablesponn mustard, 1 tablespoon honey and 4 tablespoons cream.
Add to pan, heat and pour over chicken breasts.