Chef Ray: Grilled Chicken and Mash Gratin with Mustard Sauce
This meal brings together a number of elements to create a complete meal.
From: Freer, Chrissy (Jul 2017) Stretch It Out! in: Healthy Food Guide
- 500g potatoes, peeled, chopped
- ½ head (500g) cauliflower, trimmed, cut to florets
- ¼ cup light sour cream
- 2 tablespoons finely chopped fresh chives
- 2 cups baby spinach or chopped silver beet
- 2 tablespoons finely grated parmesan
- oil spray
- 8 (500g) chicken tenderloins
- 1 clove garlic, crushed
- 1 tablespoon wholegrain mustard
- ⅓ cup reduced-salt chicken stock
- cracked black pepper
- 2 cups steamed green beans, to serve
- Preheat oven to 160°C (320°F). Boil potatoes and cauliflower in a saucepan of water for 10-12 minutes, or until tender. Drain well. Return to the pan and place over a low heat. Mash veges until smooth. Stir in 1 tablespoon of sour cream, 1 tablespoon of chives and all baby spinach. Cook, stirring, until spinach just wilts.
- Transfer mash to a 4-cup capacity oven proof backing dish. Sprinkle with parmesan. Bake for 15 minutes, until top is golden.
- Meanwhile, spray a large non-stick frying pan with oil and place over a medium-high heat. Cook chicken for 3-4 minutes each side, or until golden brown and cooked through. Transfer chicken to a plate, and cover to keep warm.
- Return the frying pan to a medium heat. Add garlic and mustard, and stir to combine. Add stock, bring to boil, then simmer for 2 minutes, or until reduced by half. Remove pan from heat, stir in the remaining sour cream and chives. Season sauce with cracked black pepper.
- Serve chicken with gratin and steamed green beans, drizzled with mustard sauce.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published last year: