Chicken and Potatoes with Dijon Cream Sauce is a tasty one-pot wonder that is useful for any evening of the week. Italian flavors and Dijon mustard mix delightfully together in a rich, rich sauce that goes consummately with the delicate chicken and potatoes.
Simple chicken and potato dishes are an extraordinary method to go through wash room staples like potatoes and spices and cooler staples, similar to regular boneless, skinless chicken bosoms. Assembling these two of every a rich, velvety dijon sauce is a good thought, genuinely.
Why, you inquire? All things considered, in light of the fact that dijon is an incredible seasoning. It's mustardy, yet milder than utilizing yellow mustard or entire grain mustard. It's somewhat pungent, somewhat acidic, and has a dash of warmth in all honesty. In any case, this formula just uses two tablespoons so it's barely enough flavor without being overwhelming.
Ingredients
- 2 teaspoons Italian blend seasoning OR Herbs de Provence
- 3 medium boneless skinless chicken breasts
- salt and pepper to taste
- 2 tablespoon olive oil
- 2 tablespoons butter
- 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 teaspoon minced garlic
- 1 tablespoon butter
- 1/4 teaspoon cracked black pepper, or to taste
- 1 cup chicken broth I used low sodium
- 1 cup heavy cream
- 2 tablespoons dijon mustard
- 1/2 teaspoon salt, 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.
source: www.lecremedelacrumb.com
