Chicken breast in mustard-tarragon sauce, mashed potatoes with brie cheese, and rainbow chard with bacon

Votes: 1

How to Make - Chicken Breast in Tarragon Mustard Sauce, Brie Mashed Potatoes, and Rainbow Chard with Bacon

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1287, total fat 61 G., saturated fats 25 G., proteins 90 G., carbohydrates 85 G., fiber 8 G., cholesterol 309 mg, sodium 2285 mg, sugar 7 G.

Chicken in a velvety mustard sauce with tarragon is served with mashed potatoes and Brie or Camembert cheese, and braised rainbow chard with bacon and leeks. Everything cooks simultaneously, so you'll have a delicious, complete dinner on the table in just 30 minutes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Mashed potatoes with brie or camembert cheese

4 medium or 3 large Russet Burbank potatoes (a variety with dark brown skin and white flesh)
4 large cloves of garlic
Salt
1/4 cup milk or chicken broth
220 g of mature Brie or Camembert
White pepper, to taste

Chicken breast in mustard sauce with tarragon

4 pieces of boneless, skinless chicken breast fillet
2 tbsp. l. olive oil
2 tablespoons butter
1 large or 2 medium shallots
2 cloves of garlic
1 cup white wine
1 cup chicken broth or bone broth
About 1/3 cup sour cream or 0.5 cup heavy cream
2 tablespoons Dijon mustard
Half a lemon
About 1/4 cup fresh tarragon, leaves only

Swiss chard with bacon and leeks

About 1 tbsp olive oil
1 large bunch rainbow chard
6 slices of meaty bacon
1 leek, white and light green parts only
A little freshly grated nutmeg to taste
Half a lemon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, shallots, white wine, potato, Brie cheese, Camembert cheese, mashed potatoes, white peppercorns, nutmeg, chard, bacon

Cooking the dish according to the recipe:

Mashed potatoes with brie cheese:

Peel the potatoes and cut each into 8 pieces. Crush two cloves of garlic. Place the potatoes and garlic in a saucepan, cover with water, and bring to a boil. Season with salt and cook until tender, removing the lid as soon as the potatoes begin to boil. Drain the water, return the potatoes and garlic to the hot saucepan, then add milk or broth and cheese and mash. Season with pepper and keep the purée covered.
Chicken in mustard sauce with tarragon:

While the potatoes are boiling, peel and finely chop the shallots, chop or grate the garlic.

Pound the chicken breasts (if large) to 1 cm thick, then cut each into 3 pieces. Season with salt and pepper. Heat a large cast-iron skillet over medium-high heat, add the olive oil, and melt the butter. When the butter foams, add the chicken and fry on both sides for 6-7 minutes.
Transfer the chicken to a plate, add the shallots and garlic to the pan, and stir for about a minute. Add the wine and reduce to 1/4 cup, then add the stock and bring to a boil. Add the sour cream or heavy cream and simmer for 2–3 minutes, then add the mustard and the juice of half a lemon. Chop and add the tarragon, return the chicken to the pan, and keep warm or cover the pan with a lid.
Swiss chard with bacon and leeks:

While the chicken is cooking, heat a large nonstick skillet over medium-high heat with 1 tablespoon olive oil. Trim the chard and slice the stems, then chop the leaves. Chop and add the bacon to the skillet and cook until crisp, about 4 minutes. Quarter the leeks and trim the roots, then finely chop. Add the chard stems and leeks to the bacon, stir for 2 minutes, then add the chard leaves. Season with salt, pepper, and nutmeg to taste, then add the juice of half a lemon.
Serve the chicken with mashed potatoes and Swiss chard.