Mustard Chicken with Scalloped Potatoes

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Mustard Chicken with Scalloped Potatoes
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Health Score:
8,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
738
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie738 kcal(35 %)
Protein52.04 g(53 %)
Fat34.15 g(29 %)
Carbohydrates57.51 g(38 %)
Sugar added0 g(0 %)
Roughage6.62 g(22 %)
Vitamin A373.51 mg(46,689 %)
Vitamin D2.19 μg(11 %)
Vitamin E1.41 mg(12 %)
Vitamin B₁0.44 mg(44 %)
Vitamin B₂0.57 mg(52 %)
Niacin24.61 mg(205 %)
Vitamin B₆1.05 mg(75 %)
Folate84.24 μg(28 %)
Pantothenic acid1.8 mg(30 %)
Biotin9.73 μg(22 %)
Vitamin B₁₂1.63 μg(54 %)
Vitamin C61.27 mg(64 %)
Potassium1,889.98 mg(47 %)
Calcium661.88 mg(66 %)
Magnesium114.15 mg(38 %)
Iron3.48 mg(23 %)
Iodine33.11 μg(17 %)
Zinc3.87 mg(48 %)
Saturated fatty acids17.47 g
Cholesterol156.98 mg

Ingredients

for
4
For chicken
2 tablespoons butter (divided)
1 tablespoon olive oil
½ cup white wine
2 tablespoons brown Mustard (with seeds)
1 tablespoon lemon juice
1 tablespoon fresh parsley
4 Chicken breasts (halves)
salt (to taste)
peppers (to taste)
For potatoes
6 cups small potatoes (peeled and thinly sliced)
½ cup onions (chopped)
2 ½ tablespoons all-purpose flour
1 tablespoon butter (cut into pieces)
2.333 cups milk (heated)
1 cup grated Gruyere
salt (to taste)
peppers (to taste)
For garnish
4 stewed tomatoes (halved and warmed)
fresh thyme (to taste)
How healthy are the main ingredients?
olive oilMustardparsleyChicken breastsaltpotato

Preparation steps

1.
For Potatoes:
2.
Preheat oven to 400°. Lightly coat a 2 quart baking dish with vegetable spray.
3.
Arrange a layer of potatoes in casserole and sprinkle with some of the onion, flour, cheese, salt and pepper. Continue layering until all ingredients are used.
4.
Dot top with butter, and slowly pour milk over the potato mixture.
5.
Bake 20 minutes at 400°, reduce heat to 350° and bake an additional 40 to 50 minutes, or until the potatoes are tender and the au gratin is bubbly. Let stand for 10 minutes before serving.
6.
Method:
7.
For Chicken Breast with mustard glaze:
8.
While potatoes au gratin are cooking, rinse chicken under cold running water and pat dry with paper towels. Season to taste on both sides with salt and pepper. Set aside.
9.
Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet, set over medium-high heat. Add chicken breast halves and sauté on each side until golden brown and cooked through. Juices should run clear (approximately 5 to 6 minutes per side). Remove from skillet.
10.
To the skillet add remaining tablespoon of butter, wine, mustard and lemon juice. Turn heat to high and stir the mixture while it bubbles and reduces by half. Add 1 tablespoon fresh chopped parsley and remove from heat.
11.
To serve: divide potatoes au gratin between serving plates, layer with chicken. Place a garnishment of warmed stewed tomato on top of chicken and a sprig of fresh thyme. Drizzle chicken with wine-mustard reduction and serve.