Poulet et pommes de terre à la sauce crémeuse au Dijon

Ingrédients

• 3 medium boneless skinless chicken breasts
• 2 teaspoons Italian blend seasoning (OR Herbs de Provence)
• salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoon olive oil
• ½ pound baby potatoes (halved or quartered as needed (they should be no large than 1 inch pieces))
• 1 tablespoon butter
• 1 teaspoon minced garlic
• 1 cup chicken broth (I used low sodium)
• 2 tablespoons dijon mustard
• 1 cup heavy cream
• ½ teaspoon salt (or to taste)
• ¼ teaspoon cracked black pepper (or to taste)

Préparation

1. 1

   Preheat oven to 375 degrees.

2. 2

   --- Prepare the chicken and potatoes ---

3. 3

   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 (or Herbs de Provence).

4. 4

   In a large skillet, melt butter over medium heat. Drizzle in 1 tablespoon olive oil and give it a good stir.

5. 5

   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.

6. 6

   --- Prepare the sauce ---

7. 7

   In the same skillet, melt butter over medium heat. Stir in garlic for 1 minute til fragrant.

8. 8

   Stir in chicken broth and dijon mustard, then whisk in heavy cream, salt and pepper.

9. 9

   --- Put it together ---

10. 10

    Return chicken and potatoes to the pan, giving them a good toss in the sauce to keep them from drying out in the oven.

11. 11

    Transfer to preheated oven and bake for 15-20 minutes until chicken is cooked through and potatoes are fork-tender.

12. 12

    Spoon dijon sauce from the pan over the chicken and potatoes, garnish with freshly cracked black pepper and fresh herbs if desired, and serve.