Mustard Chicken Dauphinoise Food

MUSTARD CHICKEN & DAUPHINOISE

Steps:

• Rub the mustard and rosemary into the chicken breasts and place in a hot frying pan.
• Slice up the leek and add to the side of the pan. Cook a little.
• Crush the garlic into the leek. Turn the chicken. Add a swig of white wine to the leeks.
• When the chicken is cooked through, add the cream and cover the pan with tin foil until the potatoes are cooked (see following).
• When ready, remove chicken from the pan and slice. Stir the wholegrain mustard into the leeks and season.
• Spoon the leek mixture onto a dish and place the sliced chicken on top.
• kg potatoes
• red onion
• Nutmeg
• cloves garlic
• ml cream
• Parmesan cheese
• bayleaves
• Fresh thyme
• anchovies
• Slice potatoes and onions in food processor.
• Place them all in a deep roasting dish.
• Sprinkle with nutmeg, a handful of grated parmesan and the crushed garlic.
• Pour over the cream.
• Tear the anchovies up and add together with the bayleaves and thyme.
• Drizzle with olive oil.
• Pour over 200ml boiling water.
• Place onto the stove at a medium heat. Cover with foil.
• After about 10 minutes, remove the foil, add more parmesan and thyme and place on the top shelf of a moderate oven for 15 minutes.

CHICKEN DAUPHINOIS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with water; bring to a boil. Cook potatoes until partially cooked, about 4 minutes; drain.
• Mix flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a shallow bowl. Press chicken into flour mixture until evenly coated.
• Melt butter in a large skillet over medium heat; place chicken in hot butter and sprinkle 1 tablespoon tarragon over chicken. Cook chicken until browned, 3 to 4 minutes per side.
• Arrange 1/2 of the potatoes in a baking dish and top with chicken breasts. Layer remaining potatoes over chicken. Mix cream, garlic, 1 teaspoon salt, and 1 teaspoon pepper in a bowl; pour over potatoes and chicken. Sprinkle remaining tarragon over potatoes.
• Bake in the preheated oven until chicken is until no longer pink in the center and the top is golden brown, 45 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let stand for at least 10 minutes before serving.

CREAMY MUSTARD & TARRAGON CHICKEN

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan. Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside.
• Add the crème fraîche, mustards and tarragon to the pan, stirring to combine everything. Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets. Lift into the oven, then bake for 20 mins until the chicken is cooked through and sauce bubbling. Great with green beans and rice.

MUSTARD CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.