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Cristina Marie Winchester
Mustard chicken with stewed leek and mixed puree
Malty chicken with a mustard sauce, mashed potatoes with fresh peas and softly stewed leeks.
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Ingredients
Directions
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Peel the potatoes, cut into equal pieces and boil in a large pan of water with salt if necessary in 20 min.
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Add the peas for the last 5 minutes.
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In the meantime, heat the butter in a frying pan and fry the chicken breasts over brown in 4 min. Turn halfway.
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Meanwhile, clean the shallot and garlic and cut finely. Add both to the chicken and cook for 2 minutes.
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In the meantime, crush the bouillon tablet in a bowl and add the boiling water. Stir.
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Add the flour to the chicken and cook for 1 min.
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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.
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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.
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Place the lid on the pan and simmer for 5-8 minutes on low heat. Season with pepper and salt.
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Drain the potatoes and peas, add the rest of the butter and milk and stamp with the puree pestle into a coarse puree.
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Serve the chicken with puree and leek. Serve the sauce.
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Nutrition
760Calories
Sodium30% DV720mg
Fat45% DV29g
Protein116% DV58g
Carbs20% DV60g
Fiber52% DV13g
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