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.