Chicken breasts – they vary widely in size so for a family of 4 I tend to use 2-3 chicken breasts and slice them in the middle as if I’m making cutlets. This recipe would taste great with ...

These grown-up chicken nuggets from F&W recipe developer Nicole ... marinates bone-in chicken pieces in a combination of soy sauce, molasses, and Dijon mustard, then bastes them with tangy honey ...

This maple Dijon chicken dish hits the sweet spot. The mix of maple syrup, sharp Dijon mustard and a splash of lemon creates a sticky, tangy glaze that clings perfectly to the chicken. It’s bold ...

Recipe developer Marianne Williams uses za’atar seasoning and Dijon mustard to infuse both ... It takes just 25 minutes to dredge pieces of boneless, skinless chicken breasts in seasoned flour ...

1. Preheat the oven to 160*C (140C fan-forced) Season the chicken pieces with salt and pepper. 2. Heat the olive oil in a large frying pan and sear the chicken until browned. Place in a large oven ...

Step 1 To cook on the hob, spray the base of a large pot that has a lid with oil and place over a medium heat. Once hot, add the onion or leek and fry until the onion is browned or the leek has ...

Inspired by their trip to Bristol, the Hairy Bikers make a warming Senegalese-style chicken yassa made with an abundance of onions marinated in Dijon mustard ... the chicken pieces to the pan ...

Whisk in mustard, silan ... 3-4 minutes. Return chicken and onions to pan. Nestle figs and grapes among chicken pieces and scatter thyme sprigs around skillet. Spoon some sauce over chicken ...

which includes Dijon mustard, honey, and sriracha. Crisp-tender asparagus and snap peas round out the springtime meal. For these crispy and crunchy sliders, F&W recipe developer Anna Theoktisto ...