Perfect lunch-time recipe for Chicken and Wholegrain Mustard Potato Risotto
100g Parmesan cheese (grated)
2 chicken breasts
4 potatoes (bruniox: 2x2mm dices)
half an onion
6 rashers of bacon (chopped)
1 tsp parsley
100ml sour cream
3 tbs wholegrain mustard
salt and pepper to taste
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.
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Recipe provided by Potato Nation. Visit their website for novel potato based recipes developed by some of South Africa’s well-respected chefs and foodies. They also supply nutritional information that has been verified and scientifically proven by registered dieticians.