Lemon Honey Chicken with Mustard Sauce & Mushroom Soup

this is probably the last time i have the chance to cook before the end of holidays! >.< okay i sure hope not, but then there are just way to many things going on to have time to cook! :(

and i'm quite amused by the way my food turned out. as in, in terms of the appearance. but at least it was yummy! (: and i'm so proud of my mushroom soup! xD

Lemon Honey Chicken with Mustard Sauce

Serves 6

6 skinless boneless chicken breasts

2 tbsp clear honey

2 garlic cloves, crushed

juice of 1 lemon

3 tbsp light soy sauce

3 tbsp olive oil

4 tbsp balsamic vinegar

For the mustard mayonnaise:

2 egg yolks

1/2 tbsp mild mustard

2 tbsp sherry vinegar

100ml olive oil

2 tbsp lemon juice

1. Score a criss-cross pattern on the side of each chicken breast. Place in a shallow dish. Mix the honey, garlic, lemon juice, soy sauce, oil, vinegar together and pour over the chicken to coat. Cover and chill for at least 2 hours.

2. To make the mayonnaise, mix the egg yolks, mustard and vinegar and add the oil slowly to thicken it. add the lemon juice to taste, then warm it over a low flame. leave it to cool, then chill for an hour.

3. Remove the chicken from the marinade and grill for 15-20min on high heat or until it is well-cooked through. slice the chicken breasts and serve with mayonnaise spooned over.

Mushroom Soup

Serves 4

30g butter

1 onion, finely chopped

2 celery sticks, finely chopped

1 garlic clove, crushed

450g mixed mushrooms, roughly chopped

200g potatoes

1 litre vegetable stock

1. Melt the butter in a large saucepan. Add the onion, celery and garlic and fry for 3-4min or until softened.

2. Stir in the mushrooms and continue to fry for a further 5-6min. Add the potatoes and stock and bring to the boil. Reduce the heat and leave to simmer gently for 30min.

3. Use a blender to process the soup until smooth, working in batches if necessary. Serve.