Baked Chicken with Potato

Here’s another kinda-easy-to-make-you-just-need-a-little-bit-of-patience recipe inspiration for your dinner dish. It’s a chicken and potato with a mayonnaise, mustard and cheese sauce. Sounds good? You bet it is…

Does the picture help? yes… yes? Well, basically this recipe is supposed to be easy, but like I wrote before, you need a little patience while preparing and cooking the chicken, because it takes the longest.

Ingredients:

• 500 g chicken fillet.
• 1 teaspoon pepper.
• 1 teaspoon salt.
• 3-4 tablespoon of all-purpose flour.
• 8 medium size potatoes, peeled, cut into pieces, boiled briefly until soft.
• vegetable oil.
• Milk.
• chopped parsley.

For the sauce, mix these ingredients:

• 200 ml mayonnaise.
• 2 teaspoon mustard paste.
• 1 teaspoon pepper.
• 1½ teaspoon salt.
• 100 ml cheddar cheese – grated.
• 1 onion – diced.

How to:

• Take the fillet and cut it to small pieces (not to small), then put the chicken cuts into a bowl.
• Pour milk until the chicken are submerged.
• Season it with pepper and salt. Put it aside for 30 minutes or longer.
• Take the chicken cuts and coat  it with flour.
• Fry the chicken cuts with medium hot oil until slightly dry.
• Place the chicken in a baking dish. Add the potatoes.
• Cover the chicken cuts and the potatoes with the sauce mix. Sprinkled with chopped parsley.
• Bake it in hot oven (200 °C) for around 20 minutes until the sauce starts to brown.
• Serve it while it’s warm.

Serving for 4 portions.

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Note:

While seasoning the chicken fillet, you can actually do it without using milk. Just sprinkle salt and pepper and let the fillets aside for a while before you fry it. The thing is, my mother-in-law always used milk every time she made homemade fried chicken and the result were chicken that taste yummy in my tummy… so that’s why I copied-pasted that method when I cooked this dish..

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For the original recipe, you can go to this link.

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