Today was a loooong day at work. Infact, my eyes are half closing with sleepiness; which I’ll succumb to once I’ve shared my comforting midweek meal with you.
Everyone has their food vices; for some it’s chocolate, for others, it’s cheese… the possibilities are endless. For me, it’s potatoes. I LOVE potatoes and get stupidly excited about trying out different methods (I was unnaturally overjoyed with my dauphinoise on Saturday night). However, when it’s been a dull day and I want something quick, easy and soothing, nothing beats plain, buttery mash. Mmmmmm.
In keeping with my comforting theme, I wanted something rich and creamy to accompany it. Something quick, easy and uncomplicated; containing ingredients that I had to hand. I opted for chicken breast with a cheese, onion and mushroom sauce to marry my mash. This would also be sublime with sauteed leeks or spring onion.
This fed me and my mum 🙂
I rubbed a little olive oil and seasoned my chicken breasts, popping them into a preheated oven at 180 degrees for 25 minutes (check that it’s cooked through, by making sure the juices run clear when inserting a knife into the fleshiest part – or you could be clever and use a meat thermometer!)
2 chicken breasts
1 medium onion
80g mild cheddar cheese
1/2 tsp mustard powder
3 tbsp butter
4 tbsp flour
In a separate pan, cook the onion and mushrooms for about 10 minutes.
Melt butter in a pan, then stir in flour, mustard powder, then milk. Keep stirring , let it come to the boil, then simmer until it has a thick consistency. Add cheese and stir until it all melts together into a wonderful gooey sauciness. Pour in the mushrooms and onions and spread over your chicken breast.
Serve with some buttery, fluffy mash. I also had a side of marrowfat peas.
It’s almost worth having a crap day for. Enjoy!