Creamy Dijon Chicken

Updated at: Thu, 18 Jul 2024 16:17:43 GMT

Step 1

Preheat oven to 450°. Wash and dry produce. Dice potatoes into half inch pieces. Cut zucchini into half moons. Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic.

Step 2

Toss potatoes on a baking sheet with a large drizzle of oil, Italian seasoning, salt, and pepper. Roast until browned and tender, 20 to 25 minutes.

Step 3

While potatoes roast, heat a drizzle of oil in a large pan over medium high heat. Add zucchini and season with salt and pepper. Cook, stirring often, until Brown and tender, 4 to 7 minutes. Transfer to a plate. Cover to keep warm.

Step 4

Pat Chicken dry with paper towels and season all over with Italian seasoning, salt, and pepper. Heat a drizzle of oil in pan used for zucchini over medium high heat. Add chicken and cook until browned and cooked through, 5 to 6 minutes per side. Turn off heat and transfer chicken to a cutting board to rest for 5 minutes.

Step 5

Heat a drizzle of oil in same pan over medium heat. Add scallion whites and garlic, cook, stirring until fragrant, 30 seconds. Stir in stock concentrate and three tablespoons of water. Remove pan from heat to cool slightly, then stir in sour cream, mustard, and two tablespoons of butter until melted and combined. Season with pepper.

Step 6

Thinly slice chicken crosswise. Divide chicken, potatoes, and zucchini between plates. Drizzle chicken with sauce and sprinkle with scallion greens.

1 liked

0 disliked

Delicious