Potato-Crusted Chicken with Creole Succotash
| Yield: | 1 Servings |
| Categories: |
| 2 | 6-ounce chicken breast halves | |
| Salt and pepper | ||
| 2 | tb | Dijon mustard |
| 2 | lg | Idaho potatoes; peeled |
| 2 | tb | Oil |
| CREOLE SUCCOTASH | ||
| 1 | ts | Oil |
| 1/4 | c | Each; diced red and green bell peppers |
| 1/4 | c | Diced onion |
| 1 | c | Corn kernels |
| 1 | c | Cooked lima beans; (preferably slightly creamy) |
| 1 1/2 | tb | Minced garlic |
| 1 | c | Stock |
| 1 | tb | Butter |
| 1 | ts | Chopped fresh thyme |
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