PCLinuxOS Recipe Corner

Chicken & Potatoes with Dijon Cream Sauce

INGREDIENTS:

3 medium boneless skinless chicken breasts
2 teaspoons Italian blend seasoning
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 larger 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

DIRECTIONS:

Preheat the 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.

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 for another 3—4 minutes till 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 until 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 a 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.

NUTRITION:

Calories: 696    Carbs: 18g    Sodium: 1101mg     Fiber: 2g    Protein: 53g