Kip met Mosterdsaus en Aardappelpuree
Tender chicken breast served with a rich and tangy Dutch mustard sauce, accompanied by creamy mashed potatoes. This dish highlights the popular use of mustard in Dutch cuisine, offering a flavorful and satisfying meal.
🧂 Ingredients
- 4 boneless, skinless Chicken breasts
- 1 kg Potatoes(starchy variety, peeled and quartered)
- 50 g Butter
- 100 ml Milk(warmed)
- 3 tbsp Dijon mustard
- 150 ml Heavy cream
- 100 ml Chicken broth
- 1 tbsp Flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Parsley(fresh, chopped, for garnish)
👨🍳 Instructions
- 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
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💡 Tip: Ensure chicken is cooked to an internal temperature of 74°C (165°F). - 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
Gradually whisk in the chicken broth and heavy cream. Bring to a simmer, stirring constantly, until the sauce thickens.
💡 Tip: Whisking continuously prevents lumps. - 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
Drain the cooked potatoes. Mash them with the remaining butter and warmed milk until smooth and creamy. Season with salt and pepper.
💡 Tip: For extra creamy mash, add a splash of cream. - 7
Serve the chicken breasts with a generous amount of mustard sauce and a side of mashed potatoes. Garnish with fresh chopped parsley.
💡 Pro Tips
- ✓Use a good quality Dutch mustard for the best flavor.
- ✓If the sauce is too thick, thin it with a little more chicken broth or cream.
- ✓Ensure potatoes are well-drained before mashing to avoid a watery mash.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of white wine to the sauce for added depth.
- Serve with steamed green beans or broccoli instead of mashed potatoes.