Chicken Breasts With Horseradish Mashed Potatoes And Brussels Sprouts

• 800 g floury potatoes, peeled and chopped finely
• None None white pepper
• 800 g Brussels sprouts, washed
• 4 x 150 g chicken fillets
• 4 slices bacon
• 2-3 tbsp oil
• 1-2 tsp lemon juice
• 2-3 cm horseradish, peeled and grated
• 200 ml milk
• 50 g + 1 tbsp butter
• None None grated nutmeg
• None None skewers, optional

1. Boil the potatoes in salted water for about 20 mins. Cook the Brussels sprouts in boiling salted water for about 15 mins.
2. Meanwhile, heat the oil, season the chicken and wrap each breast with 1 slice of bacon then sear for about 10 mins. Mix 1-2 tsp horseradish with the lemon juice and set aside. Mix the milk, 3 1/2 tbsp butter and the remaining horseradish and bring to a boil. Drain the potatoes, add the milk and horseradish mixture, and mash with the potatoes.
3. To finish, drain the sprouts. Heat 1 tbsp butter and toss the sprouts in it. Season with salt and nutmeg. Plate the sprouts and chicken and serve with the mashed potatoes. Dress the potatoes with the lemony horseradish.

floury potatoes, white pepper, brussels sprouts, chicken fillets, bacon, oil, lemon juice, horseradish, milk, nutmeg, skewers

Taken from recipes-plus.com/api/v2.0/recipes/17521 (may not work)