Chicken and Rustic Chips

cook 30 mins
  • 4 small baking potatoes, cut into chunky wedges
  • 6 tablespoons olive oil
  • 1 teaspoon salt flakes
  • 4 chicken breast fillets, each about 150 g (5 oz)
  • 2 tablespoons plain flour
  • 1/2 teaspoon mustard powder
  • 1 teaspoon black pepper
  • 2 tablespoons chopped parsley
  • salt
  • Coat the potato wedges in 4 tablespoons of the oil and toss with the salt flakes. Transfer to a baking sheet and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until golden in places.
  • Meanwhile, cut each chicken breast in half across its width to make 2 thin chicken breasts. Put the flour in a large bowl with the mustard powder, pepper and parsley and season with a little salt. Mix well, add the chicken pieces and toss well to coat lightly in the seasoned flour.
  • Heat the remaining oil in a large frying pan and cook the chicken, turning once, over a moderately high heat for 8–10 minutes until golden and cooked through. Serve the chicken with the roasted jacket wedges and with mayonnaise flavoured with mustard and a rocket salad, if liked.
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