Zesty, bold mustard, briny olives and capers and a juicy chicken breast. Chicken elevated to a whole new level.
Chicken with Mustard Roasted Potatoes
1 chicken cutlet (cut thick)
2 Yukon Gold potatoes
1/4 cup chicken stock
1/4 cup pitted green olives
1 tbls capers
2 tbls coarse ground mustard
1/4 cup flour
Preheat the oven to 450 degrees.
Cut each potato in half, then slice each half in 1/4” planks. Coat the potatoes with the mustard, season generously with salt and roast in the oven for about 20 minutes, or until the potatoes are crispy and golden brown.
Season the chicken with salt and pepper, then dredge in the flour, making sure to shake off the excess. Heat 2 tbls olive oil in a skillet, and when hot add the chcken. Cook the chicken about 3 minutes on each side, then remove from pan. Add the olives, capers and chicken stock to the pan, then add the chicken back to the pan. Cook until the stock is reduced and the chicken is cooked through.