Mustard Chicken with Scalloped Potatoes

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Mustard Chicken with Scalloped Potatoes
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Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
844
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie844 cal.(40 %)
Protein73 g(74 %)
Fat36 g(31 %)
Carbohydrates50 g(33 %)
Sugar added0 g(0 %)
Roughage4.6 g(15 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.4 μg(2 %)
Vitamin E2.4 mg(20 %)
Vitamin K19.4 μg(32 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin40.1 mg(334 %)
Vitamin B₆1.7 mg(121 %)
Folate98 μg(33 %)
Pantothenic acid3.6 mg(60 %)
Biotin13.7 μg(30 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C64 mg(67 %)
Potassium1,840 mg(46 %)
Calcium716 mg(72 %)
Magnesium161 mg(54 %)
Iron5.5 mg(37 %)
Iodine46 μg(23 %)
Zinc6.2 mg(78 %)
Saturated fatty acids19.9 g
Uric acid421 mg
Cholesterol208 mg
Complete sugar9 g

Ingredients

for
4
For chicken
2 Tbsps butter (divided)
1 Tbsp olive oil
½ cup white wine
2 Tbsps brown Mustard (with seeds)
1 Tbsp lemon juice
1 Tbsp 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 Tbsps all-purpose flour
1 Tbsp 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?
potatoonionMustardolive oilparsleyChicken breast

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.