👨‍🍳 作り方

1. 1

   Place potatoes in a pot, cover with cold water, and add salt. Bring to a boil and cook for 15-20 minutes, or until tender.

   ⏱️ 20 minutes
2. 2

   While potatoes cook, season chicken breasts with salt and pepper. Pan-fry in a little oil or butter over medium-high heat for 6-8 minutes per side, until cooked through. Set aside and keep warm.

   ⏱️ 16 minutes

   💡 プロのコツ: Ensure chicken is cooked to an internal temperature of 74°C (165°F).
3. 3

   In the same pan (drain excess fat if necessary), melt 1 tbsp of butter. Whisk in the flour and cook for 1 minute to form a roux.

   ⏱️ 1 minute
4. 4

   Gradually whisk in the chicken broth and heavy cream. Bring to a simmer, stirring constantly, until the sauce thickens.

   💡 プロのコツ: Whisking continuously prevents lumps.
5. 5

   Stir in the Dijon mustard and 1 tbsp of butter. Season with salt and pepper to taste. Keep the sauce warm over low heat.

6. 6

   Drain the cooked potatoes. Mash them with the remaining butter and warmed milk until smooth and creamy. Season with salt and pepper.

   💡 プロのコツ: For extra creamy mash, add a splash of cream.
7. 7

   Serve the chicken breasts with a generous amount of mustard sauce and a side of mashed potatoes. Garnish with fresh chopped parsley.