Nick’s Pick | One-Pan Mustard Chicken & Potato Skillet
with Caramelized Onions & String Beans
Cooking time
30 minutes
Servings
2/4
Calories
530 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Let’s go one-pan cooking! We love finding ways to reduce mealtime labour, because who really looks forward to washing up? For this elegant and near-effortless take on meat and veg, everything happens in a skillet. It starts on the stovetop where juicy chicken breasts get a golden sear. They finish in the oven with potatoes and string beans, where everything bubbles together in a lip-smacking sauce of caramelized onions, cream and whole-grain mustard.
We will send you:
- 2 Chicken breasts
- 450g Baby potatoes
- 300g String beans
- 1 Garlic clove
- 15ml Whole-grain mustard
- 50g Caramelized onions
- 30ml Vegetable demi-glace
- 45ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Mustard, Sulphites
You will need:
Large high-sided oven-safe pan
Grater
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
6 g
Sodium
810 mg
Total Carb
56 g
Sugars
12 g
Protein
48 g
Fibre
10 g
Preparation
Mise en place
Preheat the oven to 450°F. Quarter the potatoes. Remove the stem ends of the string beans. Grate the garlic.
Start the chicken
Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large, high-sided, oven-safe pan, heat a drizzle of oil on medium-high. Add the chicken and cook, 2 to 3 min. per side, until partially cooked. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Start the skillet
In the same pan, combine the potatoes, a drizzle of oil, the remaining spices and S&P. Transfer to the oven and roast, 10 to 12 min., until partially cooked.
Finish the skillet & chicken
Meanwhile, in a medium bowl, combine the string beans, a drizzle of oil and S&P. When the potatoes are partially cooked, remove from the oven and add the onions, garlic, cream, demi-glace, mustard and ¼ cup water (double for 4 portions); stir well. Add the chicken. Top with the string beans. Roast, 10 to 14 min., until the chicken* is cooked through and the vegetables are tender.
Plate your dish
Divide the skillet (slice the chicken beforehand if desired) between your plates. Spoon any remaining sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
