Creamy Mustard Chicken + Ham & Cheese Scalloped Potatoes

Monday, May 7, 2012

One of my favorite things about this meal is how simple it is. The scalloped potatoes require a little bit of prep time but most of their work is done in the oven. And the chicken, well that comes together in about 15 minutes. If you're wondering exactly how the chicken tastes, it is tangy, creamy, and just downright delicious. The sauce is incredibly versatile, you could put it over pork chops or even steak. Try this- you're going to love it!

Creamy Mustard Chicken
8 chicken tenders (or 2 chicken breasts, fillet)
1 tbsp. olive oil
1 tbsp. butter
1 garlic clove, minced
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. onion powder
2 tsp. dijon mustard
2 tsp. grainy dijon mustard
1 tsp. flour
1/2 c. heavy cream
1/2 c. chicken broth

1. If using chicken breasts, cut in half so you have 4 cutlets.
2. In a large pan, heat oil and butter over medium-high heat. Cook chicken tenders or cutlets until the become golden brown in color. Remove chicken from pan and set aside.
3. Reduce heat to medium. Add garlic and cook until it begins to turn golden brown in color. Then add flour. Using a whisk, stir until it begins to thicken into a paste. Add cream, chicken broth, and mustards. Turn heat up slightly and whisk. When the sauce begins to bubble, add salt, pepper and onion powder. 4. Return chicken to pan and simmer in the sauce for 3-4 minutes. Reduce heat and allow sauce to thicken and chicken to become coated.
5. To serve, plate chicken and cover with a spoonful of sauce.

Ham & Cheese Scalloped Potatoes
3 lbs. potatoes, washed and sliced thinly
1/2 tbsp. butter
1/2 of a onion, diced
1 c. ham, diced
1 1/2 c. heavy cream
1 1/2 c. half-and-half
1/4 c. flour
1/4 tsp. garlic powder
1/2 tsp. ground mustard
1/2 tsp. ground black pepper
1/2 tsp. salt
3/4 c. cheddar cheese, grated
3/4 c. monterey jack cheese, grated

1. Preheat oven to 350 degrees. Prepare a 9x13 inch baking dish by coating with butter.
2. In a medium size pan over low heat, melt butter. Add onions and cook for 2-3 minutes until translucent. Add ham and cook for 2-3 minutes until it starts to become slightly browned. Remove mixture from pan and set aside.
3. In a microwave safe bowl, combine half-and-half and cream. Heat on high for 1 minute 30 seconds. Whisk in flour, garlic powder, mustard, black pepper and salt. Set aside.
4. Begin to layer the casserole by placing 1/3 of the potatoes on the bottom of the dish. Then pour 1/3 of the sauce over and sprinkle 1/3 ham/onion and the cheese on top. Continue to layer until all of the ingredients are used.
5. Cover the pan with foil and place in oven. Bake for 45 minutes, remove foil and bake for an additional 25 minutes. Remove from oven, let cool for 5 minutes, cut and serve.


  1. Both these dishes look and sound wonderful!! Thanks for linking up at Weekend Potluck - please come again soon.

  2. I think the chicken looks pretty easy and delicious, very comfy. If you can share this recipe too on foodie friday I love it. Will pin.


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