Chicken And Wholegrain Mustard Potato Risotto
Serving: 2
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Directions
- Melt the butter and sauté the onions.
- Add all the spice and cook for 5 minutes.
- Add the bacon and cook until crispy.
- Add the potato and mustard.
- Fold through the onion and bacon, and cook for 5 minutes.
- Mix the sour cream and fresh cream, then add bit by bit to the risotto mix
- Cook for 10 minutes or until cooked through.
- Bring a frying pan to a moderate heat.
- Season the chicken breast well.
- Cook for 6 minutes per side.
- Slice the breast and layer over potato risotto.
- Sprinkle with lots of Parmesan.
Ingredients
- 100 g Parmesan cheese (grated)
- 2 chicken breasts
- 4 potatoes (bruniox*)
- half an onion
- 6 rashers of bacon (chopped)
- 1 tsp parsley
- 80 g butter
- 150 ml cream
- 100 ml sour cream
- 3 tbsp wholegrain mustard
- salt and pepper to taste