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.
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.