Chicken with Mustard & Orange

Chicken

INGREDIENTS

800	g potatoes, peeled and chopped
100	ml milk
50	g butter
3	tbsp chopped fresh parsley
200	g baby sweet corn
200	g man tout
2	tbsp vegetable oil
4	skinless chicken breasts
1	orange, sliced
1	tbsp who
	Whole grain mustard
1	tsp clear honey
100	ml orange juice
	Salt and black pepper

INSTRUCTIONS

1.	Cook the potatoes in boiling water for about 15mins until tender, then drain and mash with the milk and half the butter. Season with salt and pepper, stir in the parsley and keep warm.
2.	At the same time, steam or boil the sweet corn and man tout for about 5mins until tender. Drain well, set aside and keep warm.
3.	While the potatoes and vegetables are cooking, heat the remaining butter with the oil in a large frying pan and fry the chicken breasts for bout 5mins on each side or until cooked through. Remove the chicken from the pan and keep warm.
4.	Add he orange slices to the frying pan and cook until they start to colour, then remove from the pan. Stir the mustard and honey into the pan juices then add the orange juice, let it bubble and thicken to a syrupy consistency. Return the chicken and orange slices to the pan, heat through gently then serve immediately with the mashed potatoes and vegetables