RECIPES

Dijon chicken with grilled Brussel sprouts and small potatoes

This time around LetsCook has been inspired by French cuisine. The delicious fusion of créme fraîche and Dijon mustard makes the perfect pair to this crispy and juicy chicken.Bringing a multitude of benefits to our body, Brussels sprouts makes a healthy base in this plate, and at the same time it’s delicious!

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

  • Chive
  • Garlic
  • Creme fraiche (Milk)
  • Chicken breast
  • New potatoes
  • Spring onion
  • Dijon Mustard (Mustard)
  • Brussels sprouts

Necessary utensils

  • Cutting board
  • Knife
  • Pot

Nutritional information (every 100 grams)

Calories177,7 Kcal
Fat7,9 g
of which saturated fat3,0 g
Carbohydrates13,6 g
of which sugar1,0 g
Proteins12,8 g
Salt0,2 g

Preparation time

Difficulty

Ingredients

  • Chive
  • Garlic
  • Creme fraiche (Milk)
  • Chicken breast
  • New potatoes
  • Spring onion
  • Dijon Mustard (Mustard)
  • Brussels sprouts

Necessary utensils

  • Cutting board
  • Knife
  • Pot

Nutritional information (every 100 grams)

Calories177,7 Kcal
Fat7,9 g
of which saturated fat3,0 g
Carbohydrates13,6 g
of which sugar1,0 g
Proteins12,8 g
Salt0,2 g

Cooking step by step

Cooking
step by step

The potatoes I:

Bring water (with a pinch of salt) a boil. Add the potatoes and boil under lid for 15 minutes.
The potato is ready when you can easily stick a knife or fork through it.

Las patatas I - Pollo al Dijon

The chicken:

Fry the chicken on both sides until it is done; 8-10 min per side at medium heat.
Turn chicken and add salt and pepper.
When it is done, remove it from the frying pan without cleaning the pan. 

Mise en place:

Chop chives.
Slice garlic.
Clean and cut Brussels sprouts in quarters.
Cut the onion into julienne. 

All in the (other) frying pan:

In a different frying pan from that of the chicken:
First, fry Brussels sprouts 3 min approx. Then, add onion and garlic. Fry until golden brown.
Add salt and remove from the heat 

The potatoes:

When the potatoes are done, remove the water.
Add a splash of olive oil, chives, salt and pepper.
Stir it all together and set aside. 

The sauce:

In the same frying pan as the chicken was fried, add crème fraîche and Dijon mustard.
Stir and bring to a boil, remove from the heat.
Serve chicken with Brussels sprouts, potatoes and sauce.

La salsa - Pollo al Dijon

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