CHICKEN AND POTATOES WITH DIJON CREAM SAUCE


 

CHICKEN AND POTATOES WITH DIJON CREAM SAUCE


INGREDIENTS

▢3 medium boneless skinless chicken breasts


▢2 teaspoons Italian blend seasoning OR Herbs de Provence


▢salt and pepper to taste


▢2 tablespoons butter


▢2 tablespoon olive oil


▢1/2 pound baby potatoes, halved or quartered as needed (they should be no large than 1 inch pieces)


for the dijon cream sauce


▢1 tablespoon butter


▢1 teaspoon minced garlic


▢1 cup chicken broth I used low sodium


▢2 tablespoons dijon mustard


▢1 cup heavy cream


▢1/2 teaspoon salt, or to taste


▢1/4 teaspoon cracked black pepper, or to taste


INSTRUCTIONS


Preheat oven to 375 degrees.


Prepare the chicken and potatoes


Combine chicken and potatoes in a large bowl. Drizzle with 1 tablespoon olive oil, toss to coat, then season generously with salt and pepper, and the Italian seasoning blend (or Herbs de Provence).


In a large skillet, melt butter over medium heat. Drizzle in 1 tablespoon olive oil and give it a good stir.


Add chicken to one half of the pan, potatoes to the other half. Cook undisturbed for 3-4 minutes, flip chicken and cook another 3-4 minutes til browned on both sides. Transfer chicken and potatoes to a plate and cover to keep warm.


Prepare the sauce


In the same skillet, melt butter over medium heat. Stir in garlic for 1 minute til fragrant.


Stir in chicken broth and dijon mustard, then whisk in heavy cream, salt and pepper.


Put it together


Return chicken and potatoes to the pan, giving them a good toss in the sauce to keep them from drying out in the oven.


Transfer to preheated oven and bake for 15-20 minutes until chicken is cooked through and potatoes are fork-tender.


Spoon dijon sauce from the pan over the chicken and potatoes, garnish with freshly cracked black pepper and


fresh herbs if desired, and serve.


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