Chicken and Potatoes with Mustard Vinaigrette
Need a gluten free and dairy free main course? Chicken and Potatoes with Mustard Vinaigrette could be an amazing recipe to try. This recipe serves 4 and costs $2.71 per serving. One portion of this dish contains around 29g of protein, 18g of fat, and a total of 383 calories. A mixture of baby spinach, bell pepper, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 6 foodies and cooks. It is brought to you by Alidas Kitchen. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 92%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Chicken and Potatoes with Mustard Vinaigrette, Roasted Red Potatoes with Mustard Vinaigrette, and Smoked Trout Salad with Grilled Fingerlings Potatoes and Mustard-Dill Vinaigrette.
Servings: 4
Ingredients:
10 ounces fresh baby spinach
black pepper, to taste
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon honey
4 tablespoons olive oil
1 pound small red potatoes
salt
1 pound boneless, skinless chicken breast
2 tablespoons white wine vinegar.jpg)
Equipment:
sauce pan
whisk
bowl
Cooking instruction summary:
Put chicken in a large sauce pan and then add enough water to cover the chicken. Add a couple pinches of salt. Bring liquid to a boil and then reduce to a simmer for about 5 minutes. Then cover, remove from heat and let sit for 12 to 15 minutes, or until chicken is thoroughly cooked.While the chicken is cooking, put potatoes and 1 tablespoon salt in a medium sauce pan and cover with water. Bring to a boil. Reduce heat to simmer and cook for 20 minutes.While chicken and potatoes are cooking, whisk together mustard, vinegar, garlic, honey, and pepper in a small bowl. Gradually add oil, whisking constantly until incorporated. (Note: I then pour vinaigrette into a cruet for ease of pouring).Once chicken is cooked, transfer to a separate bowl. Drizzle 2 tablespoons vinaigrette over warm chicken and let sit for a minute to soak in. Then use 2 forks to shred chicken. Cut cooked potatoes into quarters (or halves, depending on size). Place spinach in a large serving bowl. Add potatoes and chicken, and toss to combine. Serve immediately, drizzling with additional vinaigrette as desired.
Step by step:
1. Put chicken in a large sauce pan and then add enough water to cover the chicken.
2. Add a couple pinches of salt. Bring liquid to a boil and then reduce to a simmer for about 5 minutes. Then cover, remove from heat and let sit for 12 to 15 minutes, or until chicken is thoroughly cooked.While the chicken is cooking, put potatoes and 1 tablespoon salt in a medium sauce pan and cover with water. Bring to a boil. Reduce heat to simmer and cook for 20 minutes.While chicken and potatoes are cooking, whisk together mustard, vinegar, garlic, honey, and pepper in a small bowl. Gradually add oil, whisking constantly until incorporated. (Note: I then pour vinaigrette into a cruet for ease of pouring).Once chicken is cooked, transfer to a separate bowl.
3. Drizzle 2 tablespoons vinaigrette over warm chicken and let sit for a minute to soak in. Then use 2 forks to shred chicken.
4. Cut cooked potatoes into quarters (or halves, depending on size).
5. Place spinach in a large serving bowl.
6. Add potatoes and chicken, and toss to combine.
7. Serve immediately, drizzling with additional vinaigrette as desired.
Nutrition Information:
covered percent of daily need
