Mustard Chicken with Scalloped Potatoes

For Potatoes:

Preheat oven to 400°. Lightly coat a 2 quart baking dish with vegetable spray.

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.

Dot top with butter, and slowly pour milk over the potato mixture.

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.

Method:

For Chicken Breast with mustard glaze:

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.

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.

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.