Honey Mustard Chicken Steaks

Add the potato to the boiling water and cook until easily pierced with a knife, 12-15 minutes. In the last 8 minutes of cook time, put the broccoli and carrot in a colander, then place on top of the saucepan. Cover with a lid and steam until tender. Transfer the broccoli and carrot to a bowl. Drizzle with olive oil, season with salt and pepper and cover to keep warm. Drain the potato, return to the pan and cover to keep warm.

While the potato is cooking, combine the wholegrain mustard, honey, the water and a pinch of salt in a small bowl.

In a large frying pan, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken steaks, until cooked through, 3-5 minutes each side. Transfer to a plate to rest.

TIP: Cook in batches if your pan is getting crowded!

TIP: Chicken is cooked through when it's no longer pink inside.

Return the frying pan to a medium-high heat. Add the mustard mixture and simmer until thickened, 2-3 minutes. Meanwhile, add the butter, milk and salt to the potato. Mash until smooth, then stir through the grated Parmesan cheese and chives. When the sauce is done, remove the pan from the heat and stir through any chicken resting juices.