Solo: Mustard Chicken & Baked Potato

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Solo: Mustard Chicken & Baked Potato

Strips of chicken breasts rolled in rosemary and mustard rub and then pan-fried with garlic, spring onions, white wine and cream. Accompanied by creamy, cheesy potatoes and green beans.

Ingredients to serve 1

  • 1 x free range chicken breast
  • 2g x fresh rosemary - strip leaves off and chop
  • 2g x fresh thyme - strip leaves off
  • 1 x potato - peel and slice (4 or 5mm)
  • 1/8 x brown onion - peel and chop finely
  • 1/4 x red onion - peel and quarter
  • 2 x garlic - crush, peel and chop finely
  • 35ml x white wine
  • 60ml x single cream
  • 1/4 tsp x nutmeg (ground)
  • 1 tsp x yellow mustard powder
  • 1/2 tsp x wholegrain mustard
  • 15g x parmesan cheese - grate finely
  • 1 x bay leaf
  • 50g x green beans - chop off ends
  • olive oil, salt & pepper (from your pantry)


Step 1

Preheat oven to 220⁰C. Put the potato, red onion, bay leaves, nutmeg, salt, pepper, ⅓ of the garlic and ⅔ of the cream in a casserole dish. Scatter with parmesan cheese and thyme and then drizzle a little olive oil on top. Bake for 20 to 25 minutes until the potato is done and the crust is golden brown.

Step 2

Put a few glugs of olive oil in a griddle/frying pan on medium to high heat. Mix rosemary, yellow mustard powder, salt and pepper in a large bowl or casserole dish. Roll the chicken breasts in the spices until coated all over. Sear the chicken in the pan and cook for about 6 minutes each side. Turn only once. When done push to the side of the pan and turn the heat down to medium. Add the brown onion and ⅛ of the garlic and sauté for a few minutes until the onion is translucent. Add the wine. Check that the chicken is cooked through and if so, stir in ⅓ of the cream and the wholegrain mustard and allow to simmer on low heat for just a few minutes.

Step 3

Put a saucepan of lightly salted water onto boil. Add the greens beans and boil for about 4 minutes until tender but still a bit crunchy. Drain water away, return saucepan to the stove (turn the heat OFF). Add a few pats of butter and ⅓ of the garlic and allow to stand for a few minutes until the butter is melted.

Step 4

To serve: slice the chicken and place on the plate with a generous helping of mustard sauce. Serve a helping of beans and potato on the side.