Sauteed Chicken Breasts with Mustard
Enjoy the chicken breasts with black pepper, onions, garlic cloves, potatoes and carrots; there’s no doubt that it’s a distinctive new taste, the "Sautéed Chicken Breasts with Mustard”… for you and your family.
6 Bone-in Skin-on Chicken Breasts (500g)
Sea Salt to taste
1 tsp Black Pepper, ground
4 Tbsps Vegetable Oil
2 Tbsps Olive Oil
5 whole Pearl Onions “Small onions”
3 Garlic Cloves, mashed
4 very small Potatoes
8 very small Carrots “Baby Carrots”
1 can of Goody Whole Mushrooms
6 small Asparagus Sticks
1 Tbsp Olive Oil
1 Tbsp Butter
½ cup of Cooking Cream
A Dash of Black Pepper
½ Goody Chicken Stock Cube
1 tsp Goody Natural Sugar Cane Vinegar
1 Tbsp Goody Mustard
1 Tbsp Parsley, finely minced
- Heat the oven at 200o
- Season the chicken breasts with sea salt and black pepper in large oven safe skillet. Heat half the amount of vegetable oil and olive oil over medium heat, and then fry the chicken breasts, onions and garlic cloves for 12 minutes or until the chicken is cooked. Place the skillet in the oven for 10 minutes or until the chicken is fried; afterwards, take the skillet out of the oven; wrap it in tin foil and leave it for 5 minutes.
- Heat the remaining amount of vegetable oil and olive oil in a deep skillet over medium heat; then fry the potatoes, carrots, mushrooms and asparaguses for 5 minutes. Mix the sauce ingredients and add them to the potatoes; leave them to boil for a couple of minutes, then add the chicken and stir well. Place the mixture in the serving dish; then garnish with parsley and serve hot.