Successful Sunday Supper

I took a couple recipes from Jamie Oliver again and made a pretty darn good meal for supper tonight!  I didn't even attempt to cram it all into 30 minutes - that just ain't happening!  But I made dessert earlier in the afternoon, and then supper wasn't too hectic to make.  Here are the recipes:

MUSTARD CHICKEN WITH LEEK SAUCE (from Jamie Oliver)
4 chicken breasts (I used 5 boneless skinless)
4-5 tsp. dry mustard powder
olive oil
salt & pepper
fresh rosemary
3 leeks, cleaned and thinly sliced
4 garlic cloves, minced
white wine (about 1/2 c., maybe more)
whipping cream (about 1/2 c.)
1-2 tbsp. dijon mustard

Heat oil in a frying pan over medium-high heat.  Rub chicken breasts with dry mustard, salt & pepper.  Set them in the pan and sprinkle with rosemary leaves.  Let them brown on one side for about 7-8 minutes, then add leeks and garlic.  Turn the chicken over and add wine, stirring the leeks well so they don't burn.  Continue cooking for about 10 minutes (or until chicken is done.)  Set chicken aside and cover with tinfoil.  Add whipping cream and dijon mustard and stir to make a sauce (add more wine or whipping cream until you get the consistency you want.)  Pour sauce over chicken before serving.

SCALLOPED POTATOES (or "Dauphinoise" as Jamie Oliver calls it)
about 6 potatoes, very thinly sliced
1 onion, thinly sliced
2 garlic cloves, minced
1 c. whipping cream
salt & pepper (and nutmeg if you want, but I don't like it)
freshly grated parmesan cheese
olive oil
2 bay leaves

In a roasting pan, toss together all the ingredients and then pour in 2/3 c. boiling water.  Set on a burner over medium heat with the lid on for about 10-15 minutes, shaking the pan occasionally to keep things from sticking to the bottom.  Transfer to the oven at 425 F for 15 minutes.  Top with more grated parmesan if you like.

TOMATO SALAD (I was going to use a recipe from Jamie's cookbook, but my basil looked iffy so I opted for an old standby recipe that always tastes delicious)
1 pint cherry or grape tomatoes, halved
handful of feta cheese
balsamic vinegar
olive oil
salt & pepper

Toss the tomatoes and feta together, and drizzle with balsamic vinegar.  Add a bit of olive oil, season with salt & pepper, and toss to combine everything.

Everything was delicious!

CREAM PUFFS
1 c. water
1/2 c. butter
1 c. flour
4 eggs
whipping cream or custard

Bring water and butter to a boil.  Add flour and cook for 1 minute, stirring until it forms a ball.  Remove from heat.  Beat in one egg at a time.  Use a piping bag or a portion scoop and place balls of dough onto a baking sheet.  Bake at 400 F for 30 minutes or until golden.  Let them cool, then cut a small hole in the side and pipe in whipping cream or custard.

Easy to make, and you can be lazy like me and buy the spray can of whipping cream, so they are easy to fill too!