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Recipe with honey

Summer Blossom Honey Chicken Skillet with Autumn Vegetables

The creamy, floral summer blossom honey from SUMMSTOFF rounds off the hearty pan dish and goes well with the mild chicken and the earthy root vegetables.

⏱ Preparation 20 min · Cooking/baking time 25 min · Total 45 min · 4 servings

Summer Blossom Honey Chicken Skillet with Autumn Vegetables

Ingredients

  • 600 g chicken breast fillet
  • 2 carrots
  • 1 small parsnip
  • 1 red onion
  • 200 g button mushrooms
  • 2 tbsp summer blossom honey from SUMMSTOFF
  • 2 tbsp soy sauce
  • 2 tbsp rapeseed oil
  • 1 tsp medium-hot mustard
  • Salt, pepper
  • 1 handful flat-leaf parsley

Method

  1. Cut the chicken breast into bite-sized strips. Peel the carrots and parsnip and cut into thin slices, cut the onion into wedges, quarter the mushrooms.
  2. Heat oil in a large pan and brown the chicken all over over high heat, season with salt and pepper, then remove.
  3. Add the carrots and parsnip to the pan and fry for 6–8 minutes until they take on a little colour.
  4. Add the onion and mushrooms and fry for another 4 minutes.
  5. Stir together the summer blossom honey, soy sauce and mustard, pour into the pan and let it reduce briefly.
  6. Add the chicken back and let it infuse for 2–3 minutes.
  7. Sprinkle with chopped parsley and serve.

Nutritional values per serving (approx.): 294 kcal · Fat 7 g · Carbohydrates 17 g · Protein 38 g

Tip: Rice or oven-baked potatoes go well with it. If you like it spicier, add a little freshly grated ginger at the end.

Honey used: View summer blossom honey in the shop →

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