4 or 6boneless, skinless chicken breasts -depending on how many you want to serve.
2tspHerbs de Provence (can also use Italian seasoning put that will alter the flavor)
2Tbspbutter
1Tbspolive oil
1 1/2poundsbaby potatoes (cut in half or quarters so they are no larger than 1 inch pieces)
Dijon Cream Sauce
1Tbsp butter
1tspminced garlic
1cupchicken broth
2Tbspdijon mustard
1cup half and half
1/2tspsalt, or to taste
1/4tspblack pepper, or to taste
1Tbspcornstarch 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 9x13 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!