This is a fancy French treatment which I adopted and made some minor modification from Martha’s recipe. Hope you also like it too.
500g skinless chicken breasts – cut in slice
¼ tsp salt
½ tsp pepper
2 tbsp olive oil
2 tbsp Dijon mustard ( I used yellow mustard)
½ cup whipping cream½ cup chicken broth
1. Marinate chicken breast with salt and pepper for around 30 minutes.
2. Heat olive oil in a non-stick pan, pan-fried chicken breasts until cooked through.
3. In the same pan, pour in chicken broth. Cook until boiled and reduce the head to small.
4. Add in the cream and mustard. Cook and stir until thickened.
5. Drizzle the sauce over chicken and serve while hot.
½ tsp salt
2 tbsp cream
1 tbsp butter
1 tbsp milk
Peel and cut potatoes in cubes. Bring into a saucepan or pot.
Add in salt and pour in water until potatoes are covered.
Once boiled, reduce heat and simmer with covered for 15-20 minutes.
The potatoes are done when a fork can easily be poked through them.
In another saucepan, warm cream and melt butter.
Drain water from potatoes and put inside a bowl.
Add in the cream and melted butter. Mash the potatoes.
Use a strong spoon to beat further and add the milk to achieve the desired consistency. (do not over-beat)