Creamy Mustard Chicken with Potatoes

Preheat the oven to 180 °C and prepare a baking dish approximately 20 cm × 30 cm.

Clean the chicken breast, then season with salt and pepper to taste. Wash the potatoes thoroughly with their skins on (you can use a brush), cut them in half, and place them in the prepared baking dish. Sprinkle with salt, pepper, drizzle with 2 tablespoons of olive oil, and mix thoroughly. Place the chicken breast slices on top of the potatoes. In a small bowl, mix the cream, mustard, thyme, rosemary, a little salt and pepper, then pour this sauce over the contents of the baking dish.

Place the baking dish in the preheated oven and bake for 30–40 minutes at 170–180 °C, until the chicken is cooked through and the potatoes are tender.