STEPS:

Marinade

• Mix Dijon mustard, thyme, and salt in a bowl.

• Add garlic and olive oil, stir to combine.

• Coat chicken evenly, add thyme leaves, and transfer to a sealed container.

• Refrigerate for at least 2 hours.

Skillet Potatoes

• Heat sauté pan over medium heat.

• Add olive oil, bay leaf, and dried thyme.

• Warm until aromatics are fragrant.

• Add potatoes, season with salt and pepper.

• Toss until coated, cook lightly.

• Set aside for serving.

French Beans

• Bring a pot of salted water to a boil.

• Add beans, blanch for 2–3 minutes until bright green and tender‑crisp.

• Drain and cool in ice water.

• Toss lightly with olive oil or butter before serving.

Cooking and Sauce

• Remove chicken from the fridge 30 minutes before cooking.

• Heat sauté pan over medium‑high, add 3 tbsp olive oil, coat surface.

• When oil begins to smoke lightly, add chicken, reduce heat to medium.

• Cook 2 minutes per side until golden, transfer to plate.

• Discard excess oil, leave a thin layer. Add onion, cook 5 minutes until golden.

• Deglaze with white wine, scrape drippings, reduce to syrup.

• Add the cream, honey and water, simmer over medium‑low until reduced by half.

• Return chicken and juices, cover, simmer gently, turning once, until cooked through.

• Adjust seasoning.

To Serve

• Plate roasted potato and French beans on the side.

• Add chicken with mustard sauce.

• Serve and enjoy!