Ingredients: |
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 (Use the mustard with seeds)
1 cup heavy cream
1/2 teaspoon salt, or to taste
1/4 teaspoon cracked black pepper, or to taste
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Directions: |
Directions:Preheat oven to 375 degrees.
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.
NOTES: This recipe can easily be doubled, simply follow directions as written but arrange browned chicken and potatoes on a rimmed sheet pan and pour sauce over chicken and potatoes before baking. |
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