Summer chicken with bacon, cucumber and new potatoes
A Swedish summer classic: chicken breast simmered in a creamy sauce with Dijon mustard and garlic, topped with crispy bacon, sliced cucumber and chives. Serve with freshly boiled new potatoes.
- 30 minTime
- 20 minHands-on
- 4Portions
- ≈ 36 krper portion
- 720kcal per portion
Ingredients for 4 portions
- 500 gChicken breast
- to tasteSalt
- to tasteBlack pepper
- 1 tbspButter
- 3 dlDouble cream
- 1 cubeChicken stock, cube
- 2 tspMustard, Dijon
- 2 clovesGarlic
- 140 gBacon
- ½Cucumber
- 2 tbspChives, finely chopped
On the side
- 900 gPotato, ideally new potatoes
Method
- Rinse the potatoes, put them in a saucepan and cover with water. Add salt.
- Boil the potatoes until tender, about 20 minutes.
- Season the chicken breasts with salt and pepper and brown them in the butter in a large frying pan until nicely coloured on both sides. Lift them out onto a plate.
- Pour the cream into the same pan, crumble in the stock cube and add the mustard and crushed garlic. Stir until the cube has dissolved.
- Return the chicken to the sauce and simmer for about 10 minutes, until cooked through.
- Cut the bacon into strips and fry until crisp in another pan. Drain on kitchen paper. Thinly slice the cucumber.
- Drain the potatoes. Lay the cucumber slices over the chicken and scatter over the chives and bacon. Serve with the potatoes.
The cost is estimated from Swedish grocery prices.
