Chicken breast with mustard gravy & broccoli
Chicken breast with mustard gravy & broccoli
621kcal Per person
36g Protein
62g Carbs
26g Fat
12g Fiber
Ingredients
- ½ pound baby potatoes (227 g)
- 1 ½ tablespoon olive oil (23 ml)
- 3 ½ cup broccoli florets (frozen) (249 g)
- 3 ounces chicken breast (84 g)
- 1 tablespoon yellow mustard (20 g)
- 3 ½ fluid ounce milk, 2% reduced fat (105 ml)
Preparing this recipe
- Toss the baby potatoes in a skillet with half of the oil and cook them, covered, over medium-high heat for 6-8 minutes until they're cooked through. Then, brown them for another 3-4 minutes, stirring occasionally.
- In the meantime, boil the broccoli florets in a pot of salted water for 4-6 minutes until al dente. Then drain.
- Cut the chicken breast into strips and season them with salt and pepper.
- Heat the remaining oil in a small frying pan and cook the chicken strips for 4-6 minutes until they're nicely browned and cooked through, flipping them halfway. Keep the strips warm on a plate.
- Stir the mustard and milk into the pan and let it reduce over high heat until it's a tasty gravy.
- Serve the chicken strips with the mustard gravy, roasted baby potatoes and broccoli.
Tip van FitChef
Also delicious to roast some rosemary with the baby potatoes.
