Chicken and Potatoes with Dijon Cream Sauce
- 3 medium size chicken fillets
- 2 teaspoons Italian blend seasoning
- Salt and pepper to taste
- 2 tbsp butter
- 2 tbsp olive oil
- 1/2 pound potatoes/220 grams, halved or quartered (depending of the size of the potatoes) as needed with regard to the amount of sause and the size of your pan. If you prefer you can roast the potatoes separately.
For the sauce
- 1 tbsp butter
- 1 tsp minced garlic
- 1 cup chicken broth
- 2 tbsp dijon mustard
- 1 cup heavy cream
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- Preheat oven to 375°F / 200°C
- Put the chicken and the potatoes in a large bowl. Drizzle with about 1 tbsp olive oil, toss or stir to coat. Season generously with salt and pepper, and the Italian seasoning blend.
- In a large skillet, melt butter over medium heat. Add about 1 tbsp olive oil and give it a good stir.
- Add the chicken to one half of the pan, and the potatoes to the other half (or you can roast the potatoes separately, whatever you prefer). Cook for 3-4 minutes, then flip the chicken and cook another 3-4 minutes til browned on both sides. Transfer chicken and potatoes to a plate.
- In the same skillet, melt butter over medium heat. Fry garlic in the butter for 1 minute until fragrant.
- Stir in chicken broth and dijon mustard, and heavy cream, salt and pepper.
- Return chicken and potatoes to the pan, soak them in the sauce to prevent them from drying out in the oven.
- Bake for 20 minutes in the oven until the chicken is cooked through and the potatoes are fork-tender.
- Spoon dijon sauce from the pan over the chicken and potatoes, garnish with freshly cracked black pepper and fresh herbs to taste (optional).