Chicken breast in honey and mustard with smashed potato
The Preca sisters are great at making simple recipes look and taste incredible. This simple but tasty dish is perfect for when you’re in a hurry but want something delicious and nutritious.
Rachel Zammit Cutajar
Chicken breast in honey and mustard with smashed potato
Serves 4
Ingedients
- 800g chicken breast
- 60g butter
- 20ml olive oil
- 20g garlic, minced
- 100ml brandy flamed
- 15g flour
- 50g mustard seeds
- 50ml honey
- 250ml water
- 75ml cream
Smashed potato
- 400g potato
- Salt and pepper
- Chopped parsley
- 100ml Benna fresh cream, warmed
- 140ml unsalted butter, melted
- Pinch grated nutmeg (optional)
Method
1.To make the smashed potato, cook the potato in a saucepan of boiling water for 15 mins or until tender. Drain. Return to pan.
2.Add the warm milk and butter and mash, leaving some small chunks of potato so they are not as smooth as mashed potato.
3.Season with salt, pepper and chopped chives.
4.Meanwhile, heat oil, butter and garlic in a frying pan over medium-high heat.
5.Cook chicken for 7 to 8 mins each side or until cooked through, basting with half the mustard mixture for the last 2 mins of cooking.
6.Add the honey and flambé with brandy.
7.Allow the sauce to reduce and remove from the heat, adding the flour, water and finally the cream.
8.Place the potato on a plate and then the chicken on top, drizzling with any sauce remaining in the pan.
This recipe first appeared on Gourmet Today TV, aired on TVM on 8 April, 2016.
Want to try this delicious dish but don't want to do the cooking? The Preca sisters have put this on their specials menu for this week only at Palazzo Preca and The King's Own Band Club, both in Valletta.
