Chicken and Potatoes in Dijon Sauce
Recipe adapted from Creme de la CrumbServes 4
Ingredients
- 4 or 6 boneless, skinless chicken breasts -depending on how many you want to serve.
- 2 tsp Herbs de Provence (can also use Italian seasoning put that will alter the flavor)
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 1/2 pounds baby potatoes (cut in half or quarters so they are no larger than 1 inch pieces)
Dijon Cream Sauce
- 1 Tbsp butter
- 1 tsp minced garlic
- 1 cup chicken broth
- 2 Tbsp dijon mustard
- 1 cup half and half
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 Tbsp cornstarch mixed with 1 Tbsp chicken broth
Instructions
Prepare the chicken
- Preheat oven to 375
- Combine the chicken and potatoes in a large bowl. Drizzle with 1/2 tablespoon of olive oil, toss to coat, then season with salt and pepper and Herbs de Provence
- In a large skillet, 2 Tbsp of light butter over medium heat. Drizzle in remaining 1/2 Tbsp of olive oil and give it a good stir
- Add the chicken to one half of the skillet and the potatoes to the other half. Cook undisturbed for 3-4 minutes, flip chicken and cook another 3-4 minutes until browned on both sides. Transfer the chicken and potatoes to a plate and cover to keep warm. If your skillet is not large enough, do chicken first, remove from pan and then do potatoes.
Prepare the sauce
- In the same skillet, melt butter over medium heat. Stir in garlic for 1 minute until fragrant.
- Stir in the chicken broth and dijon mustard, then whisk in half and half, salt and pepper
- Bring to a soft boil. Add cornstarch slurry and mix well, heat until thickened.
Put it together
- Return chicken and potatoes to the pan, giving them a good stir in the sauce to keep them from drying out in the oven – at this point you can also put in a 9×13 baking dish if the skillet is not large enough to hold everything.
- Transfer to preheated oven and bake for 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.
- You can reduce the amount of points by reducing the amount of potatoes – the original recipe called for 1/2 pound of potatoes to feed 4 people. If I tried to divide 1/2 pound of potatoes among my family, they would revolt! So adjust as you see fit for your family!
Once I removed the chicken after browning, I left the potatoes for an extra couple of minutes so they would be nice and soft. This recipe is delicious!
Glad you liked it!
Delicious!!!