Ingredients

• 4 x 150g Chicken fillets
• 50g grain mustard
• 90g honey
• 30 ml Scotch Whisky
• 30 ml olive oil
• 200g cooked barley (boiled in stock or water & drained)
• 125 - 250ml chicken stock / stock cube and water
• 60g finely chopped onions
• 40g butter
• 1/2 pint double cream
• 150g sliced mushrooms
• 1 clove garlic finely chopped
• 60g fresh parmesan cheese- grated
• chopped parsley
• salt and pepper

1. Grently fry the seasoned chicken fillet until half cooked on both sides
2. Place onto a roasting tray.
3. De-galze the frying pan that the chicken was cooked in by adding Scotch Whisky, reduce by half
4. Once reduced, add the honey and grain mustard. Mix well and pour over the chicken.
5. Place into a pre-heated oven, at 180C.
6. In a heavy-bottomed saucepan, fry the finely chopped onion in the butter, and then add the sliced mushroom and chopped garlic. Cook through for a few minutes.
7. Add the cooked barley and mix
8. Add the stock and cook gently, stirring all the time. Cook for approximately 5 minutes.
9. Add the cream and cook further, until a creamy consistency is achieved.
10. Add the grated parmesan and the chopped parsley, season to taste.