MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jim Humbert's Chicken & Potatoes w/Dijon Cream Sauce
Categories: Poultry, Potatoes, Dairy, Herbs
Yield: 3 servings

3 md Boneless skinless chicken
- breasts
2 ts Italian blend seasoning
+=OR=+
2 ts Herbs de Provence
Salt & pepper
2 tb Butter
2 tb Olive oil
1/2 lb Baby potatoes in pieces no
- larger than 1"

MMMMM---------------------DIJON CREAM SAUCE--------------------------
1 tb Butter
1 ts Minced garlic
1 c Chicken broth
2 tb Dijon mustard
1 c Heavy cream
1/2 ts Salt; to taste
1/4 ts Cracked black pepper; to
- taste

Set oven @ 375ºF/190ºC.

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 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 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.

NOTES: This recipe can easily be doubled, simply follow

directions as written but arrange browned chicken and
potatoes on a rimmed sheet pan and pour sauce over
chicken and potatoes before baking.

RECIPE FROM: https://www.lecremedelacrumb.com

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