👨‍🍳 作り方

1. 1

   Place the peeled and quartered potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Cook for 20-25 minutes, or until tender.

   ⏱️ 25 minutes

   💡 プロのコツ: Ensure potatoes are evenly sized for consistent cooking.
2. 2

   While potatoes cook, season the chicken breasts with salt and pepper. In a large skillet, melt 25g of butter over medium-high heat. Sear the chicken breasts for 5-7 minutes per side, until golden brown and cooked through.

   ⏱️ 15 minutes

   💡 プロのコツ: Do not overcrowd the pan; cook chicken in batches if necessary.
3. 3

   Remove chicken from the skillet and set aside. Add the remaining 25g of butter to the same skillet. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly.

   ⏱️ 3 minutes

   💡 プロのコツ: Cooking the roux for a minute helps to remove the raw flour taste.
4. 4

   Gradually whisk in the chicken broth, ensuring no lumps form. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally, until thickened.

   ⏱️ 5 minutes
5. 5

   Stir in the heavy cream and Dijon mustard. Season the sauce with salt and pepper to taste. Return the chicken breasts to the skillet and let them simmer gently in the sauce for 2-3 minutes to warm through.

   ⏱️ 5 minutes

   💡 プロのコツ: Taste and adjust seasoning before serving.
6. 6

   Drain the cooked potatoes. Serve the chicken breasts with mustard sauce alongside the boiled potatoes. Garnish with fresh chopped parsley.

   💡 プロのコツ: A drizzle of the sauce over the potatoes is highly recommended.