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Categories:Viewed: 32 - Published at: 3 years ago
Ingredients
- 1 3/4 lbs potatoes, peeled and cut into chunks
- 1 3/4 lbs Brussels sprouts
- 1/4 in fresh horseradish, peeled and grated
- 3/4 cup semi-skimmed milk
- 4 None chicken breasts (about 5 oz each)
- 4 strips bacon
- 2 tbsp sunflower oil
- None None Freshly grated nutmeg
- 4 tbsp butter
Method
- Cook the potatoes in boiling salted water for 20 mins. Cook the sprouts in a separate saucepan of boiling salted water for 8-10 mins.
- Reserve a little horseradish for garnish and place the remainder in a saucepan with the milk and 3 tbsp butter. Bring to a boil, then keep warm.
- Season the chicken with salt and black pepper and wrap a strip of bacon around each breast. Heat the oil in a frying pan and cook the chicken, turning, for 10 mins, or until cooked through. Melt the remaining butter in a saucepan. Drain the sprouts, add to the pan and saute for 2 mins. Season with salt and nutmeg.
- Drain the potatoes and return to the pan. Add the horseradish milk and mash. Serve with the chicken and sprouts, sprinkled with the reserved horseradish.
