Honey Mustard Chicken & Olive Oil Mashed Potatoes

Simple, delicious and it can be on the table in half an hour!  Use a good quality whole grain mustard (I recommend Grey Poupon) for this - it'll make a difference.  The scallion-studded, garlicky potatoes make an excellent accompaniment.  You can also make this dish using chicken thighs instead of boneless, skinless chicken breasts.

Honey Mustard Chicken & Olive Oil Mashed Potatoes

4 boneless, skinless chicken breasts (or 8 chicken thighs, with skin and bone)

4 tbsp. whole grain mustard

4 tbsp. honey

Salt and pepper, to taste

Mix the mustard and honey - season with salt and pepper to taste.  Brush the mixture all over the chicken breasts (or thighs).

Cook for 25 - 30 minutes, or until cooked through.

Serve with a chunky tomato and red onion salad or with vegetables of your choice.  Mashed potatoes make an excellent accompaniment.

Serves 4

Olive Oil Mashed Potatoes

1 1/2 lb. Yukon Gold potatoes, halved or cut into 2" chunks

6 cloves garlic

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

1 cup chopped scallions

3 tbsp. extra virgin olive oil

Place the potatoes, garlic and salt into a large saucepan and add enough water to cover the potatoes.

Place over high heat and boil the potatoes until fork tender, about 15 - 20 minutes.

Remove the potatoes and garlic from the heat, drain them and return them to the pan.  Mash the potatoes and garlic with the tines of a fork (or a potato masher), making sure to mash each piece of potato and garlic.

Add the pepper, scallions and oil.  Mix well.

These can be made ahead of time and reheated in the microwave on high for 1 - 2 minutes.

**If you notice that the texture of your potatoes seems a bit dry, you may certainly add a splash or two of hot chicken stock, or some of the potato cooking water (if you chose to save some).  A splash or two of milk will also work.

Serves 8 (1/2 cup servings)