Chicken and Potatoes with Dijon Cream Sauce

I much prefer mustard over other condiments, like ketchup and mayo. In fact I used to dip my fries in mustard. So, adding mustard to a cream sauce just made sense to me. My family, however, is hit or miss when it comes to mustard. When using mustard in a dish, sometimes they like it and sometimes they do not. Thankfully they really liked this one, because I loved it and really wanted to keep it.

This cream sauce has the perfect amount of mustard flavor, just enough to know it is there, but not too much that it overpowers the sauce. The flavor of this dish won me over, and the fact that it took me about 30 minutes just made it even better.

Chicken and Potatoes with Dijon Cream Sauce

Ingredients:

• 2 large boneless skinless chicken breasts, about 20 ounces
• 2-4 teaspoons Italian seasoning
• black pepper, to taste
• 2-4 tablespoons unsalted butter
• 2-4 tablespoons olive oil
• 2-2 1/2 pounds red potatoes

Dijon Cream Sauce

• 2 tablespoon unsalted butter
• 2 teaspoon minced garlic
• 2 cups low sodium chicken broth
• 1/4 cup dijon mustard
• 2 cups heavy cream
• 1/2 teaspoon fresh cracked black pepper

Directions:

1. Preheat the oven to 375º F.
2. Cut the potatoes into about 1 inch pieces and add to a large bowl.
3. Drizzle 1 tablespoon olive oil over the potatoes and sprinkle with the Italian seasoning and black pepper. Remove the potatoes and set aside.
4. Add the chicken to the bowl and move around to coat both sides, add more oil and seasoning if needed.
5. In a large skillet, melt the butter over medium heat. Stir in 1 tablespoon olive oil. Add the chicken to the skillet and cook 3-4 minutes without moving it. Flip the chicken over and cook for 3-4 more minutes without moving it. You want it browned on both sides, but not completely cooked through.
6. Transfer the chicken to a 9x13 inch baking dish and cover to keep warm.
7. In the same skillet, add more olive oil and butter if needed and add in the potatoes. Cook for 3-4 minutes without moving them. Flip the potatoes over and cook on the other side without moving them for 3-4 minutes. Transfer the potatoes to the baking dish with the chicken, arranging them around the chicken. Cover the baking dish to keep warm everything warm.

Dijon Cream Sauce

1. In the same skillet, melt the butter over medium heat. Add in the garlic and stir for 1 minute.
2. Stir in the chicken broth and dijon mustard. Stir until well mixed.
3. Stir in the heavy cream and black pepper.

Finishing it up

1. Pour the sauce over the chicken and potatoes and toss them to coat well in the sauce.
2. Bake for 15-20 minutes or until the chicken is completely cooked and the potatoes are fork tender.
3. Spoon the sauce over the chicken and potatoes before serving.

Enjoy!!!

Notes:

If you have an electric skillet, you can cook both the chicken and potatoes together.

Nutrition Facts
Servings: 24
Amount Per Serving
Calories: 280
Total Fat		12.3g
Saturated Fat		8g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		1.5g
Cholesterol		43mg
Sodium		108.6mg
Total Carbohydrates		39.5g
Dietary Fiber		1.8g
Sugars		25.4g
Protein		3.7g
Calcium		19.5%
Iron		6.3%
Potassium		39.3mg
Vitamin A		5.7%
Vitamin C		3.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from Creme De La Crumb.