Recipe: Mustard Chicken Bake

~*~ The only real stumbling block is fear of failure. 

In cooking you've got to have a what-the-hell attitude. ~*~

Julia Child

Ingredients:
1 Chicken Breast
1 Packet of powdered soup mix
1/2 Peeled and thinly sliced sweet potato
1/2 Onion, thinly sliced
1/2 Carrot, peeled and sliced
2T Wholegrain mustard
1/2C Cream
1/2 C Chicken stock

Method:

1. Preheat oven to 200 degrees.
2. Coat vegetables in half the soup mix and layer on the base of an overproof dish. Coat the chicken in remaining mix and place on top of vegetables.
3. Mix cream, stock and mustard in a jug and pour over chicken.
4. Cover with foil and bake for 1 hour.
5. Remove foil, pour out half the liquid into a seperate container (this can be saved for yummy pasta sauces). Return dish to oven and bake for a further half and hour or until chicken is cooked through.