Chicken Steak with Mustard Sauce and Roasted Potatoes

Prepare the ingredients. Prepare all the ingredients in advance so the cooking goes smoothly 🍗✨

Bake the potatoes. Slice the potatoes into thin rounds, toss with olive oil and salt, and bake in the oven at 220 C for about 25 minutes until golden

Cut the chicken. Cut the chicken breast into larger pieces

Season the chicken. Season the meat with salt, pepper, and oregano

Cut the onion. Peel the onion and cut it into small dice

Cut the garlic. Peel the garlic and slice it thinly

Chop the parsley. Finely chop the parsley

Saute the onion and garlic. Saute the onion and garlic in olive oil over medium heat for about 2-3 minutes, until translucent (ideally in a saucepan so the sauce can be blended more easily)

Sear the meat. Add the meat and sear over medium to high heat on all sides for about 4 minutes

Cook the sauce. Remove the meat, add water, cream, and mustard, and cook over low heat for about 5 minutes

Blend the sauce and finish cooking. Blend the sauce smooth with an immersion blender, return the meat, and cook over low heat for another about 5 minutes

Add the parsley. Add the parsley to the chicken

Serve with the potatoes. Serve with the roasted potatoes 🍽️✨