This Dijon Chicken is a warm delicious dish to serve on those chillier nights! Don’t hesitate to double up the recipe and have this dinner for leftovers the next night also. We suggest trying this dish with your favorite veggie, or a side of green beans or asparagus!
3 medium boneless skinless chicken breasts
2 teaspoons Italian seasoning
salt and pepper to taste
2 tablespoons butter
2 tablespoons olive oil
1/2 pound baby potatoes, halved
For the dijon sauce:
1 tablespoon butter
1 teaspoon minced garlic
1 cup chicken broth
2 tablespoons dijon mustard
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
Preheat oven to 375 degrees.
Combine the 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.
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.
In the same skillet, melt the butter for the sauce 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.
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.
Recipe and Photo courtesy of: LeCremeDeLaCrumb