It a must that you try this delicious Chicken and Potatoes with Dijon Cream Sauce. I enjoy making dishes for the first time. Usually I will not post it until after the third time but this was a winner right from the start. 

Chicken & Potatoes with Dijon Cream Sauce

Chef Von Donald

Chicken & Potatoes with Dijon Cream Sauce

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Prep Time 45 minutes mins

Cook Time 16 minutes mins

Total Time 1 hour hr 1 minute min

Course Main Course

Cuisine American

Servings 4

Equipment

• 1 Cast Iron Skillet Or Non-Stick Skillet

Ingredients

  

Chicken & Potatoes

• 3 tbsp medium boneless skinless chicken breasts
• 2 tsp teaspoons Italian blend seasoning or Herbs de Provence
• tbsp Salt and Pepper to taste
• 2 tbsp tablespoons butter
• 2 tbsp tablespoon olive oil
• 1/2 lb pound baby potatoes, halved or quartered as needed

For Dijon Cream Sauce

• 1 tbsp tablespoon butter
• 1 tsp teaspoon minced garlic
• 1 cup cup chicken broth I used low sodium
• 1 tbsp tablespoons dijon mustard
• 1 cup heavy cream
• 1/2 tsp salt to taste
• 1/4 tsp cracked black pepper to taste

Instructions

 

Preheat oven to 375 degrees. 

Notes

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 another 3-4 minutes til browned on both sides. Transfer chicken and potatoes to a plate & 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 & dijon mustard, then whisk in heavy cream, salt and pepper.

Put it together 

* Return chicken & potatoes to the pan, giving them a good toss in the sauce.

Keyword chicken, dinner, iconique magazine