Mustardy Chicken with Mash

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Mustardy Chicken with Mash
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
499
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie499 kcal(24 %)
Protein34.26 g(35 %)
Fat23.18 g(20 %)
Carbohydrates44.66 g(30 %)
Sugar added1.44 g(6 %)
Roughage5.94 g(20 %)
Vitamin A180.14 mg(22,518 %)
Vitamin D0.38 μg(2 %)
Vitamin E1.86 mg(16 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.22 mg(20 %)
Niacin19.15 mg(160 %)
Vitamin B₆0.78 mg(56 %)
Folate55.71 μg(19 %)
Pantothenic acid1.31 mg(22 %)
Biotin1 μg(2 %)
Vitamin B₁₂0.42 μg(14 %)
Vitamin C71.48 mg(75 %)
Potassium1,042.39 mg(26 %)
Calcium97.2 mg(10 %)
Magnesium66.73 mg(22 %)
Iron3.03 mg(20 %)
Iodine5.73 μg(3 %)
Zinc1.43 mg(18 %)
Saturated fatty acids9.51 g
Cholesterol105.92 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3.333 cups
potatoes (peeled and chopped)
¼ cup
cup
3 tablespoons
chopped parsley
1.333 cups
1 ¾ cups
2 tablespoons
4
Chicken breasts (skinned)
1
sliced Orange
3 tablespoons
whole-grain Mustard
1 teaspoon
cup

Preparation steps

1.
Boil the potatoes in salted water until they are tender then mash them with half the butter and the milk. Season with salt and pepper, stir in the parsley and keep warm.
2.
Steam or boil the baby sweetcorn and mange tout until tender then drain well and keep warm.
3.
Heat the remaining butter with the oil in a frying pan and gently fry the chicken breasts for about 3 minutes on each side or until cooked through. Remove the chicken from the pan and keep warm.
4.
Gently fry the orange slices in the pan until they start to colour then remove them from the pan. Stir the mustard and honey into the pan juices then add the orange juice, let it bubble and thicken to a syrupy consistency. Return the chicken and orange slices to the pan, heat through gently then serve immediately with the mashed potatoes and vegetables alongside.