INGREDIENTS
4
Chicken thigh cutlets
500 g
Baby red delight potatoes
1
Brown onion
3
Carrots
2
Garlic cloves
1
Large pinch Garlic powder
1
Large pinch Onion powder
2
sprigs Rosemary, fresh
1
Large pinch Thyme, dried
2
sprigs Thyme, fresh
1 1/2 cups
Chicken broth
1/4 cup
Dijon mustard
2 tbsp
Plain flour
1
Large pinch Salt
2 tsp
White sugar
2 tsp
Olive oil, extra virgin
20 g
Butter, unsalted
2 tbsp
Milk
1 cup
White wine, dry