Recipe

Mustard Chicken & Baked Potato

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Mustard Chicken & Baked Potato

Strips of boneless chicken breasts rolled in a well-seasoned rosemary and mustard rub and then pan-fried with garlic, spring onions, white wine and cream. Accompanied by potatoes which are parboiled and then baked in garlic, red onions, bay leaves, thyme and cream, topped with parmesan cheese. Fine green beans on the side.




Ingredients to serve 2

  • 2 x free range chicken breasts
  • 1 branch x fresh rosemary - strip leaves off and chop
  • 2 sprigs x fresh thyme - strip leaves off
  • 2 x potatoes - peel and slice (4 or 5mm)
  • 1/4 x brown onion - peel and chop finely
  • 1/2 x red onion - peel and quarter
  • 3 cloves x garlic - crush, peel and chop finely
  • 75ml x white wine
  • 125ml x single cream
  • 1/4 tsp x nutmeg (ground)
  • 2 tsp x yellow mustard powder
  • 1/2 tsp x wholegrain mustard
  • 25g x parmesan cheese - grate finely
  • 1 x bay leaves
  • 100g x green beans - chop off ends
  • olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 4 x free range chicken breasts
  • 2 branches x fresh rosemary - strip leaves off and chop
  • 4 sprigs x fresh thyme - strip leaves off
  • 4 x potatoes - peel and slice (4 or 5mm)
  • 1/2 x brown onion - peel and chop finely
  • 1 x red onion - peel and quarter
  • 6 cloves x garlic - crush, peel and chop finely
  • 125ml x white wine
  • 250ml x single cream
  • 1/2 tsp x nutmeg (ground)
  • 4 tsp x yellow mustard powder
  • 1 tsp x wholegrain mustard
  • 50g x parmesan cheese - grate finely
  • 2 x bay leaves
  • 200g x green beans - chop off ends
  • olive oil, salt & pepper (from your pantry)

Method

Step 1

Preheat oven to 220⁰C. Put the potatoes, 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 potatoes are 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 divide between the plates with a generous helping of mustard sauce. Serve a helping of beans and potato on the side.