Mustard chicken with stewed leek and mixed puree

Name: mustard chicken with stewed leek and mixed puree
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 500 g crumbly potato; 200 g fresh peas bag; 60 g unsalted butter or margarine; 2 broken chicken breast; 1 shallot; 1 toe garlic; chicken broth tablet; 250 ml boiling water; 1 el wheat flour; 1 el French mustard; 1 tl dried tarragon; 1 leeks; 50 ml semi skimmed milk

Malty chicken with a mustard sauce, mashed potatoes with fresh peas and softly stewed leeks.

Ingredients

Directions

Peel the potatoes, cut into equal pieces and boil in a large pan of water with salt if necessary in 20 min.
Add the peas for the last 5 minutes.
In the meantime, heat the butter in a frying pan and fry the chicken breasts over brown in 4 min. Turn halfway.
Meanwhile, clean the shallot and garlic and cut finely. Add both to the chicken and cook for 2 minutes.
In the meantime, crush the bouillon tablet in a bowl and add the boiling water. Stir.
Add the flour to the chicken and cook for 1 min.
Add the mustard, tarragon and 4/5 of the stock and let the chicken in the pan without lid simmer for 15 minutes on low heat. Times regularly.
Wash the leek and cut into 2 cm pieces. Heat the butter in the frying pan and add the leek and the rest of the stock.
Place the lid on the pan and simmer for 5-8 minutes on low heat. Season with pepper and salt.
Drain the potatoes and peas, add the rest of the butter and milk and stamp with the puree pestle into a coarse puree.
Serve the chicken with puree and leek. Serve the sauce.