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Chicken with potatoes in mustard-nut sauce
Try this chicken with potatoes in mustard-nut sauce
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Ingredients
Directions
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Cut the pepper without seeds into cubes and the bok choy into narrow strips.
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Cut the chicken fillet into cubes.
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Stir fry the chicken breast for 5 minutes in 1 tablespoon of oil.
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Scoop the cubes out of the pan and set aside.
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Add the rest of the oil and fry the potatoes, peppers and paksoi for 5 minutes.
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Put the chicken cubes, curry powder, thyme and pepper and salt through.
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Bake for another 3 minutes.
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Mix in the cream, mustard and lemon juice and simmer for 3 minutes.
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Roast the nuts in a dry hot frying pan and sprinkle with the parsley over the dish.
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Nutrition
633Calories
Sodium0% DV0g
Fat57% DV37g
Protein84% DV42g
Carbs11% DV33g
Fiber0% DV0g
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