Thin sliced chicken breast with a light grainy mustard sauce accompanied by comforting cheesy potatoes.
|Swiss Cheese Potato Gratin:|
|2 lbs||(1 kg) White potatoes, thinly sliced|
|.5 cup||(125 mL) Chopped onions|
|3 tbsp||(45 mL) Flour|
|1.5 cups||(375 mL) Grated Gruyere cheese|
|2.25 cups||(560 mL) Warm milk|
|1 tbsp||(15 mL) butter, cut into pieces|
|Salt and pepper|
|Mustard Chicken Piallards:|
|1||Package Maple Leaf Prime Naturally® Thin Slice Chicken Breast|
|1 tbsp||(15 mL) Oil|
|2 tbsp||(30 mL) butter, divided|
|.5 cup||(125 mL) White wine|
|2 tbsp||(30 mL) grainy mustard|
|1 tbsp||(15 mL) Lemon juice|
|1 tbsp||(15 mL) Fresh parsley|
|Salt and pepper|
Swiss Cheese Potato Gratin:
PREHEAT oven 400°F (200°F). Lightly grease an 8” X 8” (2 L) square baking dish.
ARRANGE a layer of potatoes in the baking dish, sprinkle with onion, flour, cheese, salt and pepper. Continue layering until all the ingredients are used.
DOT top layer with butter. Pour warm milk over potatoes.
BAKE for 20 minutes. Reduce heat to 350°F (175°F) and continue to bake for 40- 50 minutes, or until potatoes are tender and the top is golden brown. Let stand for 10 minutes before serving.
Mustard Chicken Piallards:
SEASON chicken with salt and pepper. Heat 1 tbsp (15 mL) of butter and oil in a large skillet over medium heat. Add chicken and cook for 5-6 minutes on each side or until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken from pan and keep warm.
INCREASE heat to high, add the remaining butter, wine, mustard and lemon juice to pan, reduce mixture by half. Stir in parsley and remove from heat.
SERVE potato topped with a chicken piallard and drizzled with mustard reduction.
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