In a large bowl, combine the honey, mustard and garlic
Coat chicken evenly in the bowl and allow to marinate whilst you cook the pancetta.
Heat a nonstick pan over medium heat, fry the pancetta until crispy then transfer to a plate.
Using the same pan (hopefully with a nice bit of fat left in!), sear chicken fillets on each side for a couple of minutes. Not completely as the chicken will continue to cook later.
Add any remaining honey mustard sauce into the pan along before slowly whisking in the milk and yogurt to avoid curdling.
Bring to a simmer while stirring occasionally to mix the favours through the sauce, until the chicken is cooked through. Transfer the chicken to a plate.
Pour the cornstarch mixture into the centre of the pan, mixing it through the sauce until it thickens. Place chicken back into the pan; coat with the sauce.
Top with the pancetta and garnish with parsley.
You can also use low fat or regular bacon in place of the pancetta if that's your preference!
Nutritional Information per serving:
Calories: 265 / Protein: 40g / Carbohydrates: 13g / Fat: 6g / Fibre: 1g