German chicken in mustard sauce with potato
~31 minon the hobGermanyGluten-free
636kcal
47 gprotein
53 gcarbs
23 gfat
7 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 922 | 61 g |
| Emmagetting lean | 27% | 509 | 44 g |
| Jackgrowing | 24% | 445 | 33 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Chicken breast160 g
- Dijon mustard15 g
- Soured cream 15%60 g
- Potatoes, waxy250 g
- Semi-skimmed milk80 ml
- Leek60 g
- Extra virgin olive oil2 tsp
- Chicken breast320 g
- Dijon mustard30 g
- Soured cream 15%120 g
- Potatoes, waxy500 g
- Semi-skimmed milk160 ml
- Leek120 g
- Extra virgin olive oil1 tbsp
- Chicken breast640 g
- Dijon mustard60 g
- Soured cream 15%240 g
- Potatoes, waxy1.0 kg
- Semi-skimmed milk320 ml
- Leek240 g
- Extra virgin olive oil2 tbsp
From your store cupboard
Black pepperSaltDried thyme
Method
- Boil the potatoes in their skins 20 minutes, peel them and cut them into cubes.
- Season the chicken with salt and pepper and fry it in a drop of oil 4 minutes each side. Lift it out.
- Put the leek in rounds into the pan and fry 5 minutes, then add the milk and thyme and cook 4 minutes.
- Take the pan off the hob and stir in the mustard and the soured cream. Mustard mustn’t boil — boiling turns it bitter and strips out the bite.
- Slice the chicken, return it to the sauce and warm through. Serve with the potatoes.
- Boil the potatoes in their skins 20 minutes, peel them and cut them into cubes.
- Season the chicken with salt and pepper and fry it in a drop of oil 4 minutes each side. Lift it out.
- Put the leek in rounds into the pan and fry 5 minutes, then add the milk and thyme and cook 4 minutes.
- Take the pan off the hob and stir in the mustard and the soured cream. Mustard mustn’t boil — boiling turns it bitter and strips out the bite.
- Slice the chicken, return it to the sauce and warm through. Serve with the potatoes.
- Boil the potatoes in their skins 20 minutes, peel them and cut them into cubes.
- Season the chicken with salt and pepper and fry it in a drop of oil 4 minutes each side. Lift it out.
- Put the leek in rounds into the pan and fry 5 minutes, then add the milk and thyme and cook 4 minutes.
- Take the pan off the hob and stir in the mustard and the soured cream. Mustard mustn’t boil — boiling turns it bitter and strips out the bite.
- Slice the chicken, return it to the sauce and warm through. Serve with the potatoes.
How to tell it’s done
- Chicken breast — Done when nothing pink is left at the thickest point and the juices run clear when you pierce it. Pink juice means it needs a little longer.
Allergens: Mustard (10), Lactose, Milk (7), Sulphur dioxide and sulphites (12)
