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PdfHeat a drizzle of oil in a large, non-stick pan
Add the onion and fry on a medium heat for 5 minutes
Stir in the honey, mustard and flour on the heat until the flour is absorbed and the mixture starts to bubble
Add the stock a little at a time, stirring continuously on the heat until it thickens and comes to the boil before adding more
Stir in the carrot, parsley, oregano, garlic granules, black pepper and single cream
Season with salt and give it a good stir until thoroughly combined
Store in the fridge for up to 3 days or until you need it
Fry 600ml of chicken mini fillets in oil in a large pan for around 5-7 minutes turning once or twice until browned
Pour over all the sauce
Bring to the boil and simmer on a low to medium heat for 10 minutes, turning the chicken occasionally until cooked through