Chicken and Potatoes with Dijon Cream Sauce - middleeastsector
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Chicken and Potatoes with Dijon Cream Sauce

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Dijon Cream Sauce for Chicken and Potatoes This one-pot wonder is delicious and can be used any night of the week. The combination of Dijon mustard and Italian seasonings creates a delicious sauce that pairs perfectly with tender chicken and potatoes.

Easy potato and chicken dishes are great ways to make use of pantry staples such as potatoes, herbs, and frozen staples like boneless chicken breasts. These two ingredients can be combined in a creamy, rich dijon sauce.

Prep Time: 5 MINUTES Cook Time: 25 MINUTES Total Time: 30 MINUTES Servings: 3 SERVINGS

 

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
½ 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
½ teaspoon salt – or to taste
¼ 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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