Dijon Mustard

Energy 652kj – 158kcal
Fat 11.7
Of which saturates 0.7
Carbohydrate 2.6
Of which Sugars 2.6
Protein 7.8
Salt 6

Water, mustard seeds, vinegar, salt.

CHICKEN AND POTATOES WITH DIJON CREAM SAUCE

Ingredients

Boneless, skinless chicken breasts
Italian blend seasoning OR Herbs de Provence
Salt and pepper to taste
Butter
Olive oil
Baby potatoes
Minced garlic
Chicken broth (I used low sodium)
Dijon mustard
Heavy cream
Cracked black pepper.

Preheat oven to 375 degrees.

Prepare the chicken and potatoes
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).
In a large skillet, melt butter over medium heat. Drizzle in 1 tablespoon of 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.

Prepare the sauce
In the same skillet, melt butter 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.

Put it together
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 the 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