I found this recipe while waiting in the waiting room for Maddison to have her teeth x-rayed and it has quickly become a favourite. The last time I made it was for a family whom we cook for on a community roster, and from all reports it was a winner!
1 tbs Dijon mustard
1 tbs wholegrain mustard
2 tbs honey
1 tbs white vinegar
1kg desiree potatoes (use whatever you have in the cupboard!), peeled, chopped.
1/2 cup reduced-fat milk
310 g can corn kernels, drained and rinsed
3 green onions, chopped
1 tbs olive oil
4 small (150g each) chicken breast fillets
200 g steamed green beans or veges of choice to serve
This recipe feeds a family of 4, but for our family of 6 piggies I just use a kilo of chicken and double the ingredients!
Combine dijon mustard, wholegrain mustard, honey and vinegar in a bowl.
Cook potato in a saucepan of boiling water for 15 minutes or until tender.
Drain. Return to pan. Add milk. Mash. Stir in corn and onion. Season with salt and pepper.
Meanwhile, heat oil in a frying pan over medium-high heat. Cook chicken for 7 to 8 minutes each side or until cooked through, basting with half the mustard mixture for the last 2 minutes of cooking.
Place beans, mash and chicken on plates. Top with remaining mustard mixture. Serve.
(We had carrots instead!!)
Recipe sourced from "tropical taste" magazine as presented in the 2010 Cairns post.
Let me know what you think if you give it a try.