Mustard is one of our favourite secret weapons in the kitchen; it instantly adds a mellow, tangy punch to anything it touches. It’s perfectly folded into this warm potato salad. Quick-cooking chicken paillard helps put this dinner on the table in no time at all!
Green Beans, trimmed
Whole Grain Mustard(ContainsMustard/Moutarde, Sulphites/Sulfite)
Red Wine Vinegar(ContainsSulphites/Sulfite)
Cook the potatoes: Wash and dry all produce. Cut the potatoes into ¾-inch cubes. Place the potatoes in a medium pot with enough salted water to cover. Bring the water to a boil and cook the potatoes until fork tender, 12-15 min.
Prep: Meanwhile, finely chop the shallot. Finely dice the celery. Finely chop the parsley leaves. Trim the green beans.
Cook the beans: When the potatoes are done, remove them with a slotted spoon to a large bowl, keeping the water boiling on the stove. Add the green beans to the boiling water and cook until just tender, 2-3 min. Drain the beans and rinse under cold water. Transfer to the bowl with potatoes.
Butterfly the chicken breasts: With one hand on top of the breast, carefully slice into the middle of the breast parallel to your hand. Stop before cutting all the way through. Then, open it up like a book and season with salt and pepper on both sides. Repeat with the other chicken breast.
Cook the chicken: Heat a large pan over medium heat. Add a drizzle of oil, then the chicken (you may need to do this in batches.) Pan-fry until chicken is cooked through, 3-4 min per side (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)
Make the potato salad: Meanwhile, add to the potatoes and green beans, the sour cream, mustard, vinegar (DO: measure out for all) and a large drizzle of oil. Carefully toss in the celery, chopped parsley, and shallot (to taste). Season with salt and pepper.
Finish and serve: Slice the chicken. Serve it on a bed of mustard potatoes and green bean salad! Enjoy!