Step 1

To a large skillet, add the oil, chicken, evenly season with salt and pepper, and sauté for about 5 to 7 minutes, or until chicken is just cooked through; stir and flip intermittently to ensure even cooking.

Step 2

While chicken is sautéing, to a small bowl, add the honey, both mustards, and stir to combine. Taste and check for flavor balance and add either additional honey or mustard(s), if desired to taste.

Step 3

Add the honey mustard to the skillet, reduce the heat to medium-low, and stir well to combine and coat all pieces of chicken. Allow chicken to simmer in sauce for about 2 to 3 minutes, or as desired.

Step 4

Optionally, for a thicker and clingier sauce, add the corn starch slurry to the skillet, stir to combine, and stir nearly constantly for 1 to 2 minutes, or until the sauce is as thick as desired. Tip - The sauce will thicken up more as it's cooled so in an effort to prevent it from becoming overly thick or getting a little gloppy when it cools, don't overdo it with the heat.

Step 5

Optionally garnish with parsley and serve immediately. Chicken is best fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.