Mustard Cream Chicken
(to be served on a potato hash or as a pie filling)
1 T oil
2 tsp crushed garlic
3 chicken breasts
3/4 c. white wine
1 T chopped or dried basil
2 tsp dijon mustard
1/2 c. cream
3 shallots or a medium onion chopped
1 tsp cornflour
2 tsp water
Heat oil in a pan, add garlic, shallots/onions and chicken (whole for potato hash version or diced for pie version). Cook until browned all over.
Add wine, basil and mustard and simmer, covered, for 15 minutes. Stir in cream and cornflour blended with water (you may need a little more to thicken enough for a pie filling), Cook, stirring, until thickened.
Serve chicken sliced with potato hash or use to fill a pie.
Mix together 2 large potatoes(peeled and grated), 1 egg, 1 T flour and chopped parsley.
Heat some oil in a fry pan, add mixture and flatten and shape into a round.
Cook until golden, turn over and cook the other side until golden.