• 8 chicken thigh cutlets, skin removed
• 2 rindless bacon rashers, coarsely chopped
• 2 tsp dry mustard powder
• 160ml (2/3 cup) chicken stock
• 46.80 gm wholegrain mustard
• 57.20 gm Pure Australian Honey
• 80g (1/2 cup) frozen peas, thawed
• 40.00 ml chopped fresh flat-leaf parsley leaves