Chicken Recipes

Chicken Breast with Mashed Potato & Dijon Mustard Sauce

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Plated roast chicken breast with Dijon mustard sauce, creamy mashed potato and fresh herbs

This is a classic of French gastronomy, built on time-honoured flavour combinations. And I’m very much here for it. They’re classics for a reason, and long may they continue.

The chicken breast is roasted in brown butter, the mash rich with butter and dairy, and the mustard sauce thickened with cream. It’s a luxurious dish, but not heavy or overbearing. Dijon mustard and tarragon bring contrast and balance, lifting the richness and sharpening the palate. A proper dish for the ages. Enjoy it.

Serves: 2-3

Prep time: 25 minutes

Cook time: 1 hour

Ingredients

Chicken and Sauce

Mash

Method

Make the Sauce

  1. Set a heavy-bottomed pan over a medium heat and add a splash of oil along with the jointed chicken wings. Brown them on all sides, then add the shallots, garlic and thyme. Season with sea salt and a few twists of black pepper. Reduce the heat to low and cook gently for 10 minutes, stirring regularly, until the shallots and garlic are soft and beginning to brown.
  2. Add the dried ceps and cook for a further 5 minutes. Deglaze the pan with the white wine and let it simmer for a couple of minutes. Add the chicken stock, bring to the boil, then reduce to a steady simmer and cook until the liquid has reduced by half.
  3. Add the cream and tarragon stalks, then reduce again by half.
  4. Stir in the Dijon mustard and simmer gently for another 5 minutes.
  5. Strain the sauce through a fine sieve into a clean pan and reduce to a glossy, sauce-like consistency.
  6. Taste and adjust the seasoning. A splash of white wine vinegar or a squeeze of lemon may help balance the acidity.

Make the Mash

  1. Peel and chop the potatoes into even pieces. Place in a pan, cover with cold water and season well with sea salt. Bring to the boil, then reduce to a gentle boil and cook for 25–35 minutes, or until tender when pierced with a knife.
  2. Drain in a colander and leave to steam-dry for 10 minutes.
  3. Pass the potatoes through a ricer or sieve into a clean pan. Add the butter and half the cream. Set over a low heat and beat together with a wooden spoon, adding the remaining cream as needed until smooth and rich.
  4. Taste and adjust the seasoning.

Cook the Chicken Breasts

  1. Season the chicken breasts all over with sea salt.
  2. Preheat the oven to 180°C.
  3. Heat a cast iron skillet or heavy frying pan over a medium heat and add a little oil.
  4. Once hot, lay the chicken breasts skin side down in the pan. Reduce the heat to low and cook for 10 minutes until the skin is golden and crisp.
  5. Add the butter to the pan and begin basting the breasts. Flip them over so the skin is facing up and continue basting.
  6. Transfer the pan to the oven and roast for 4–6 minutes.
  7. Remove from the oven, baste once more, and leave to rest in the pan for a minute or two to finish cooking gently in the residual heat.
  8. Finish the sauce with the chopped tarragon and chives.
  9. To serve, carve the chicken breasts and plate on top of the mash. Spoon over the sauce liberally.

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For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.