Baked mustard chicken

Name: Baked mustard chicken
Cook time: 30 min
Yield: 2
Cuisine: Grenoble, France

with leeks and potato dauphinoise

Ready in around 30 mins

RECIPE FACT:

The first French Dauphin was Charles V in 1349. The title is roughly equivalent to the English title Prince of Wales.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210°c fan bake.
1. TO COOK THE GRATIN DAUPHINOIS:

Open the steamed sliced potatoes and place into a mixing bowl, pour in the cream dauphinoise. Season with salt and pepper and mix gently to coat. Using a deep sided oven dish layer the potatoes pouring over the leftover sauce. Bake in the oven for 23-25 mins. Cut the portobello mushrooms in ½ cm slices. Pick the Italian parsley leaves and chop finely.
2. TO COOK THE CHICKEN:

Line an oven tray with baking paper. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each chicken breast in half horizontally by holding flat on a board and slicing through sideways. Place onto the tray, cover each pieces with some mustard paste, season with salt then bake in the oven for 10-12 mins or until the chicken is cooked through.
3. TO PREPARE AND COOK THE VEGETABLES:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the sliced leeks, cook for 3-4 mins until soft then add the mushrooms and fry for a further 1-2 mins. Add a knob of butter and season with salt and pepper. Cook for 1-2 mins until the butter is melted.
TO SERVE:

Divide the potato dauphinoise, leeks and mushrooms between plates. Top with the mustard chicken and finish with a sprinkle of Italian parsley.