Baked Chicken with Potatoes in Creamy Mustard Sauce with Leek

Baked Chicken with Potatoes in Creamy Mustard Sauce with Leek

50 min
Medium
1 serv.
388 g / 1 serv.
High protein Vitamin PP phosphorus (P) Vitamin B6 potassium (K) selenium (Se)

Rating

Average rating:—

Description

Tender chicken fillet baked with potatoes in a fragrant creamy mustard sauce with leek

  1. Preheat the oven to 200°C.
  2. Wash the potatoes thoroughly, peel if necessary, and cut into wedges or large cubes.
  3. Place the potatoes in a baking dish, drizzle with half of the sunflower oil, season with salt, pepper, add rosemary and mix.
  4. Slice the leek into thin rings and mince the garlic.
  5. Cut the chicken fillet into medium pieces, season with salt and pepper.
  6. Heat the remaining sunflower oil in a skillet and fry the chicken until lightly golden over medium heat.
  7. Add the leek and garlic to the skillet, cook for 2-3 minutes until soft.
  8. Pour in the cream, add the mustard, stir and bring to a boil.
  9. Pour the contents of the skillet over the potatoes in the baking dish and spread evenly.
  10. Place small pieces of butter on top.
  11. Bake in the preheated oven for 35-40 minutes until the potatoes and chicken are cooked through.
495
127 kcal / 100 g
kcal
39.9 g
10.3 g / 100 g
Protein
35.4 g
9.1 g / 100 g
Carbohydrates
22.1 g
5.7 g / 100 g
Fats

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FAQ

How to cook Baked Chicken with Potatoes in Creamy Mustard Sauce with Leek?
Baked Chicken with Potatoes in Creamy Mustard Sauce with Leek. How to cook in 50 min. 495 kcal, P 39 / F 22 / C 35.
How many calories in Baked Chicken with Potatoes in Creamy Mustard Sauce with Leek?
495 kcal, protein 39 g, fat 22 g, carbs 35 g per serving.

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