Chicken Breast in Mustard Sauce with Potatoes

Prepare the ingredients. Preheat the oven to 200 °C and prepare all the ingredients. Prepare the ingredients in advance so the work proceeds smoothly.

Cut the potatoes. Thoroughly wash the potatoes, scrub them if necessary, and cut them into larger, roughly equal-sized pieces so they roast evenly.

Roast the potatoes. Place the potatoes in a bowl, add vegetable oil, salt and ground paprika and mix well so the potatoes are evenly coated. Spread them in a single layer on a baking dish or sheet and bake in the preheated oven for approximately 20 minutes.

Sear the chicken. Heat a small amount of vegetable oil in a pan. Season the chicken on both sides with salt and pepper, place it in the hot pan and sear over medium heat until golden on both sides. Then transfer the chicken to the potatoes in the oven and finish baking for another about 10 minutes so the meat is cooked through.

Sauté the onion. Meanwhile peel the onion and cut it into strips. Put it in the same pan, add a little oil if necessary, lightly salt and sauté over low to medium heat for about 3 minutes, until softened and lightly browned.

Make the sauce. Add coarse-grain mustard and cream to the pan with the onion, season with salt and pepper. Stir and let simmer over low heat for about 2 minutes so the sauce slightly thickens.

Prepare the broccoli. Meanwhile prepare the broccoli. Put water into a pot, season it with salt and bring to a boil. Divide the broccoli into smaller florets and cut the parsley leaves into strips.

Cook the broccoli. Place the broccoli in the boiling salted water and cook for about 3 minutes depending on the size of the florets so it remains al dente. Then drain it.

Plate. Divide the roasted potatoes among plates, slice the chicken and place it on the potatoes. Add the cooked broccoli.

Serve. Optionally stir chopped parsley and a drop of lemon juice into the mustard sauce, pour the sauce over the chicken and serve immediately.