A recipe for a delicious lunch

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Smooth mashed potatoes, juicy chicken and a creamy Dijon sauce create a dish full of pleasant contrasts. Cream softens the more pronounced mustard flavour, while garlic and fresh parsley add aroma, freshness and a harmonious finish.

Teak Cutting Board with Juice Groove,
61 x 46 x 3 cm GAYA Wooden
Potato masher CNS
29 cm
Frying Pan Ø 20 cm, h: 4.5 cm
Orion Expert Hybrid Multi-Layer Lunasol

When preparing the dish, the details also matter, helping you get the best out of every ingredient. A potato masher creates smooth, fluffy mashed potatoes, a pan with hybrid technology helps brown the chicken while keeping it juicy, and an acacia wood board provides a sturdy base for comfortable preparation. The result is a combination of creamy mashed potatoes, juicy meat and a bold Dijon sauce that looks tempting at first glance.

Total time

50 minutes

Course

dinner

Servings

4

Ingredients

Mashed potatoes

450 g potatoes
1 tbsp butter
¼ cup whipping cream
½ tsp salt

Chicken

1 tbsp butter
½ tbsp olive oil
2 chicken breasts
¼ tsp garlic powder
salt to taste
black pepper to taste

Creamy Dijon sauce

1 tbsp butter
1 garlic clove, finely chopped
½ tbsp plain flour
¼ cup chicken stock
¼ cup dry white wine
1–1½ tbsp Dijon mustard
¼ tsp salt
⅛ tsp black pepper
½ cup whipping cream

Mashed potatoes

450 g potatoes
1 tbsp butter
¼ cup whipping cream
½ tsp salt

Chicken

1 tbsp butter
½ tbsp olive oil
2 chicken breasts
¼ tsp garlic powder
salt to taste
black pepper to taste

Creamy Dijon sauce

1 tbsp butter
1 garlic clove, finely chopped
½ tbsp plain flour
¼ cup chicken stock
¼ cup dry white wine
1–1½ tbsp Dijon mustard
¼ tsp salt
⅛ tsp black pepper
½ cup whipping cream

Method

1. Cook the potatoes until tender, drain and mash with the butter, cream and salt until smooth. Keep warm.

2. Season the chicken breasts with salt, pepper and garlic powder.

3. Heat the butter and olive oil in a pan and sear the chicken breasts on both sides until golden brown. Then set them aside.

4. Add the butter, garlic and flour to the same pan. Gradually pour in the stock and wine, then add the Dijon mustard, pepper and cream. Simmer briefly until the sauce thickens.

5. Return the chicken to the sauce and finish cooking in the oven at 190 °C for about 15–18 minutes. Serve with mashed potatoes and garnish with parsley to taste.

The smoothness of the mashed potatoes beautifully balances the more pronounced flavour of the Dijon sauce, while the juicy chicken brings everything together into a rich and harmonious whole. A final touch of parsley adds a fresh note that pleasantly lightens the flavours.