This is so simple to make and oh so yummy. I can not get cream of chicken soup here in a can so I buy a packet mix and then make up with half milk and half cream which works perfectly. I actually think I prefer this to a can as I am not big on can soups. I also leave my breasts whole this is just the way I prefer but you could chop them into pieces. I served ours over parsnip mash with fresh veg but it would also be lovely over rice or more traditional potato mash, so take your pick.

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Ingredients

1 Can condensed cream of chicken soup or packet made up with half skim milk and half low fat cream instead of water. (I prefer this way)
1 1/2 Tablespoons coarse grain mustard
2 Tablespoons honey
1/2 cup cream (You only need this if making with a can of soup)
1 tablespoon oil
500 g diced chicken breast fillets (I leave mine whole and slice thickly to serve.)
Chopped chives, to garnish (optional)

Method

1. In a bowl combine the soup, mustard, honey and cream. If using a packet soup make up in a saucepan using milk and cream like stated above, I like to use slightly less liquid than stated on the packet to make for a thicker sauce like consistency, add mustard and honey, stir to combine.

2. Heat the oil in a frying pan and add the chicken and cook for 5-8 min’s or until golden brown.

3. Reduce heat to medium, add soup mixture and simmer for 10-20 min’s (depending on whether or breasts are left whole or chopped into pieces) stir occasionally until sauce is hot and chicken is cooked through.

4. When cooked immediately serve the chicken over rice or with steamed vegetables or mashed potatoes.

Garnish with chopped chives if desired.

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