Chicken and Potato Honey Mustard Casserole Recipe

Ingredients

1 pound potatoes, skins on, sliced length-ways
canola oil
2 boneless, skinless chicken breast, cut into thick strips
2 medium onions, finely diced
5 small sprigs fresh rosemary
HONEY MUSTARD SAUCE
2 tablespoons Dijon mustard
2 tablespoons grainy mustard
1/2 lemon, juiced
1 tablespoon canola oil
2 tablespoons honey
1/2 cup cream
2 cloves garlic, minced
Sea salt and freshly ground black pepper

Preparation

Step 1

Preheat oven to 390°F.
Place a large skillet over medium heat and add 2 tablespoons of canola oil. Stir in the onions and cook for 5 minutes, until softened.
Remove the skillet from the heat and arrange the potato slices on top in an even layer. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the pre-heated oven for 20 minutes, until softened.
Meanwhile, mix all the sauce ingredients together in a bowl.
Take the pan out of the oven and arrange the strips of raw chicken on top of the potatoes in an even layer. Pour the sauce on top, making sure everything is coated. Arrange the five sprigs of fresh rosemary around the chicken, cover again with foil and bake for 20 minutes.