Pan-Fried Chicken with Mustard Potato Salad

Nutrition per serving

Calories789 kcal
Protein59.2 g
Carbs54.6 g
Fats38.5 g
Saturated Fat8 g
Monounsaturated Fat22.5 g
Polyunsaturated Fat4.2 g
Sugars10.8 g
Fiber10.5 g
Sodium208 mg

Ingredients

New Potatoes
Red Onion
Celery
Parsley
Green Beans (snap beans)
Chicken Breast
Dijon Mustard (Whole Grain)
Red Wine Vinegar
Sour Cream
Olive Oil
Preparations
1. Chop the potatoes (with the skin on) into 2cm cubes.

2. Peel/finely chop the red onion.

3. Finely dice the celery.

4. Finely chop the parsley.

5. Top, tail the green beans and slice them in half lengthways.

6. To butterfly the chicken, slice the chicken through the middle horizontally, cutting almost to the other side, then open it like a book. Place the chicken breast between cling-film and gently beat with a rolling pin until about 1cm thick.

Cooking Instructions
1. Cook the potatoes in lightly salted boiling water until almost tender.

2. In a non-stick frying pan heat a tbsp of olive oil over medium-high heat. Sprinkle a pinch of salt (optional) and pepper over both sides of the chicken and cook each side for about 3-4 minutes until cooked through/no longer pink in the middle.

3. When the potatoes have cooked, lift the potatoes out with a slotted spoon and transfer them to a bowl.

4. Add the green beans to the same boiling water and cook for a few minutes until tender but crisp. Transfer the beans to a bowl of cold water to stop them from cooking further. Drain before adding to the salad.

5. To make the dressing, in a bowl, mix together the mustard with the vinegar and a tbsp of olive oil. Stir in the red onion with a pinch of salt (optional) and pepper.

6. Place the potatoes in a bowl with the dressing, parsley, celery and green beans. Add the sour cream and gently mix to combine

7. Slice the chicken and serve on top of the salad.