Honey Mustard Chicken

1. If you use chicken breast, like I have, cut it vertically into 1cm 2/5" thick strips (so they are like chicken tenderloin pieces). But feel free to cut it as you please (bite size, pounded thin etc). You can also use chicken thighs. If you cut it into bite size pieces, you will need a touch extra flour, garlic powder and oil (because more there is more surface area). There is enough sauce.

2. The seasoning for the chicken is optional - still fab even without, but it adds extra flavour on the chicken and makes it a little bit more golden and crispy. You could also add other flavourings, like paprika, onion powder and even mustard powder. I usually don't use the seasoning when I make this as a quick meal.

3. I use mayonnaise because it has flavour and adds a bit of richness to the sauce, but it's not critical. You could easily use chicken broth or water- just need something to dissolve the cornflour in.

4. The thyme is optional, I like adding a herb just for another layer of flavour. It can also be substituted with: rosemary (1 small fresh sprig / pinch of dried), 4 tarragon leaves (fantastic), 1 tbsp fresh oregano leaves or 1/2 tsp dried.

5. Posh it up: To glam it up, finely chop a couple of eschallots and saute with the garlic in butter. Then add a splash of white wine to "deglaze" the pan (i.e. scraping the brown bits off the base to mix into the liquid) before proceeding with the recipe. Use French Dijon mustard instead of normal Dijon mustard and use tarragon leaves as the herb - this makes it taste very "restauranty".

6. Caloriesper serving assumes4 servings and that all the sauce is consumed (which of course, it will be!).