Chicken is a plentiful and cheap commodity, and many recipes can be adapted to use chicken rather than beef or pork. Most supermarkets have chicken breast already filleted, though make sure that all the skin is off.
| Ingredients | Serves 2-4 |
| Chicken breast fillets | 500 g |
| Vegetable oil | 1 tspn |
| Full cream milk | ½ cup |
| Honey mustard | 2 tbspns |
| Shallots chopped fine | 3 |
Cooking Method
Remove any skin from the chicken breasts. Cut breasts into thick slices and then flatten to 1 cm thickness using a mallet or even a rolling pin will do. Coat a large nonstick skillet with cooking spray; add oil, and place pan over medium-high heat until hot. Add half of the chicken fillets, and cook for two minutes on each side or until browned. Remove from pan; set aside, and keep warm. Repeat procedure with remaining half of the chicken breasts.
Reduce heat to low; add milk to pan, stirring constantly, scraping pan to loosen browned bits. Stir in the honey mustard and green onions. Return chicken to pan; cover and cook two minutes, turning to coat the fillets with sauce. Serve with fresh garden peas and boiled potato.
