[Superstar] NZ Honey Dijon Chicken & Roasted Portobello Mushrooms

• Place the butter and garlic in a small microwave-safe bowl and microwave in 10 second bursts or until melted. Season with salt. 
• To a second lined oven tray, add portobello mushrooms and brush with garlic butter. Roast until tender, 20-25 minutes. 

• Finely chop garlic. Trim green beans. 
• Slice lemon into wedges. 
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. 
• In a small bowl, combine dijon mustard, the honey, a generous squeeze of lemon juice and a splash of water. Set aside.

• Place trimmed green beans in a heatproof dish. Cover with a damp paper towel.
• Microwave green beans on high until tender, 2-3 minutes. 
• Drain any excess liquid. Season and cover to keep warm. 

• In medium bowl, combine savoury seasoning and a drizzle of olive oil. Add chicken breast, tossing to coat. 
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). 
• Remove pan from heat, add honey mustard mixture, turning chicken to coat. 

TIP: The chicken is cooked when it is no longer pink inside.