Ingredients
Directions
- 1
Peel, chop and boil potatoes in salted water for around 25 minutes.
- 2
Dice and fry onion in a pan until browned.
- 3
Add chicken breast and fry for 4-5 minutes.
- 4
Add garlic and wholegrain mustard and cook for a further minute.
- 5
Add stock cube and 50ml water. Stir well and mix in crème fraiche.
- 6
Add Dijon mustard and simmer for a few minutes until the sauce has thickened.
- 7
Drain potatoes and add milk. Mash and add salt and pepper to taste.
- 8
Serve mash and top with chicken and sauce.
