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Categories:
olive oil chicken breasts butter flour milk coarse grain mustard carrot white mushrooms potatoes salt
Viewed: 49 - Published at: 9 years agoIngredients
- 1 tablespoon olive oil
- 4 chicken breasts, skinless and boneless, cut into chunks
- 1 leek, finely sliced into rings
- 2 ounces butter
- 14 cup all-purpose flour
- 2 cups milk
- 1 teaspoon coarse grain mustard
- 1 carrot, very finely diced
- 3 cups white mushrooms
- 2 lbs potatoes, finely sliced
- salt and pepper, to taste
Method
- Preheat the oven to 350F Heat the oil in a large pan.
- Fry the chicken for 5 mins or until browned.
- Add the leek and fry for a further 5 minutes.
- Add half the butter to the pan and allow it to melt.
- Sprinkle the flour over and stir in the milk.
- Cook over a low heat until thickened then stir in the mustard.
- Add the diced carrot with the mushrooms and season to taste.
- Line the base of a 3 pint / 7 1/2 cup ovenproof dish with potato slices.
- Spoon one third of the chicken mixture over.
- Cover with another layer of potatoes.
- Repeat layering, finishing with a layer of poatoes.
- Dot with the remaining butter.
- Bake in the oven for 1 1/2 hours, covering with foil after 30 mins cooking time.
- Serve hot.
