Creamy Mustard Chicken with Mash

• 4chicken breasts, trimmed
• 2 tbspplain flour, for dusting
• 25 gunsalted butter
• 1 tbspolive oil
• 2shallots, thinly sliced
• 2 tbspDijon mustard
• 150 mlchicken stock
• 150 mldouble cream
• 1 tsplemon juice
• 15 gflat-leaf parsley, chopped
• sea salt & black pepper, to taste
• 800 gpotatoes, peeled and chopped
• 100 mlmilk, warmed
• 300 gsteamed tenderstem broccoli (optional)

Method

1. 1Get the mash going first. Drop the potatoes into cold, well-salted water, bring to the boil and simmer until a knife slides through with no resistance, 15–18 minutes. Drain, then return to the hot pan for a minute off the heat to steam dry; wet potatoes make gluey mash.
2. 2While the potatoes cook, place the chicken between sheets of baking paper and flatten the thickest parts to an even 2cm. Pat dry, season with salt and pepper, then dust lightly with flour and shake off the excess.
3. 3Heat 10g of the butter and the olive oil in a large frying pan over medium-high heat. Fry the chicken in two batches for 4–5 minutes on each side until golden and cooked through, with no pink meat at the centre. Lift onto a plate and keep warm.
4. 4Drop the heat to medium-low. Add the shallots to the pan and cook slowly in the chicken fat until soft, sweet and translucent, about 4 minutes; you want them yielding, not coloured.
5. 5Pour in the chicken stock and scrape up every brown stuck bit from the base with a wooden spoon. Let it bubble down by half, about 2 minutes.
6. 6Stir in the Dijon and the double cream and simmer gently for 3–4 minutes until the sauce coats the back of a spoon and leaves a clean line when you draw a finger through it. Off the heat, stir in the lemon juice; it lifts the cream and sharpens the mustard.
7. 7Mash the potatoes with the warmed milk and remaining 15g butter until smooth. Season and taste before serving.
8. 8Slide the chicken back into the sauce for a minute to reheat and glaze, spooning sauce over the top.
9. 9Serve the chicken and sauce with the mash. Add the steamed broccoli alongside if using.

Per serving

kcal

742

protein

61.3g

fibre

5.2g

carbs

44g

fat

34.1g