Honey Mustard Chicken and Potato Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound potatoes, skins on, sliced length-ways
canola oil
3 boneless, skinless chicken breasts, cut into thick strips
2 medium onions, finely diced
5 small sprigs fresh rosemary
Honey Mustard Sauce
2 tablespoons Dijon mustard
2 tablespoons grainy mustard
1/2 lemon, juiced
1 tablespoon canola oil
2 tablespoons honey
1/2 cup cream
2 cloves garlic, minced
Sea salt and freshly ground black pepper
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Directions: |
Directions:1. Preheat oven to 390°F (gas marker 6).
2. Place a large skillet over medium heat and add 2 tablespoons of canola oil. Stir in the onions and cook
for 5 minutes, until softened.
3. Remove the skillet from the heat and arrange the potato slices on top in an even layer. Drizzle with olive
oil and sprinkle with salt and pepper. Bake in the pre-heated oven for 20 minutes, until softened.
4. Meanwhile, mix all the sauce ingredients together in a bowl. (I tripled the recipe for the sauce)
5. Take the pan out of the oven and arrange the strips of raw chicken on top of the potatoes in an even layer.
Pour the sauce on top, making sure everything is coated. Arrange the five sprigs of fresh rosemary around
the chicken, cover again with foil and bake for 20 minutes.
6. Serve with green beans or a green salad. |
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Number Of
Servings: |
Number Of
Servings:4 to 6 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: Technique tips: Before juicing the lemon, roll it with the back of your hand to loosen the juices. Result: You
get more lemon juice and it's easier to juice. When crushing the garlic, add a sprinkle of salt; it makes it
much easier to crush when using a knife.
Swap options: You can make this recipe with butternut squash in place of the potato, with pork instead of
chicken, and thyme instead of rosemary.
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