12oz potatoes, pealed cut into cubes
60g unsalted butter
4 tbs olive oil
2 chicken breast fillets with skin
3 shallots or onions, finely chopped
2 garlic cloves, finely chopped
1/2 cup (125ml) good-quality chicken stock
2 tsp Dijon mustard
2 tbs Worcestershire sauce
60ml brandy
1\2 cup (125ml) thickened cream
1 cup of mushrooms
1 tbs finely chopped flat-leaf parsley dried
1 tsp lemon juice
- Spread potatoes in a fry pan with 2 tbs olive oil, 2 tbs butter, and brown, add salt and pepper, and garlic.
- Heat 2tbs of butter and 2 tbs olive oil in a fry pan over medium heat. Season chicken with salt and pepper, then cook for 2-3 minutes on each side until golden. Place skin-side up on a tray in oven at 356F, and roast for 5 minutes or until cooked.
- put shallots in a fry pan and soften for 1 minute, stirring. Add garlic and cook for 30 seconds. add mustard, Worcestershire sauce.
- Add, brandy and light the brandy on fire to burn off alcohol.
- Stir in stock allow to reduce by 1\2 about 2-3 mins (you can reduce stock ahead of time if you wish).
- And cream, bring to the boil, then simmer on medium heat for 2-3 minutes to reduce by half. Stir in parsley and lemon juice. taste and Season.
- Serve chicken with sauce over, and potatoes
- If you wish you can cook peas with the potatoes
