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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350°F Heat the oil in a large pan. Fry the chicken for 5 mins or until browned. | 2. Add the leek and fry for a further 5 minutes. | 3. Add half the butter to the pan and allow it to melt. Sprinkle the flour over and stir in the milk. | 4. Cook over a low heat until thickened then stir in the mustard. | 5. Add the diced carrot with the mushrooms and season to taste. | 6. Line the base of a 3 pint / 7 1/2 cup ovenproof dish with potato slices. Spoon one third of the chicken mixture over. Cover with another layer of potatoes. | 7. Repeat layering, finishing with a layer of poatoes. Dot with the remaining butter. | 8. Bake in the oven for 1 1/2 hours, covering with foil after 30 mins cooking time. | 9. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
chicken breast	4		skinless boneless cut	3120.7192	0.0	378.2965	167.8294
leek	1		sliced	54.29	12.5935	1.335	0.267
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
purpose flour	1/4	cup		-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
grain mustard	1	teaspoon	coarse	-	-	-	-
carrot	1		diced	52.48	12.2624	1.1904	0.3072
white mushroom	3	cups		46.2	6.846	6.489	0.7140000000000001
potato	2		sliced	-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.