Creamy Dijon chicken

Updated at: Thu, 17 Aug 2023 13:16:32 GMT

Step 1

Wash and Toss potatoes on a baking sheet with a large dry all produce.

Step 2

Dice potatoes into 12-inch drizzle of oil, remaining Italian Seasoning, pieces.

Step 3

Trim and halve zucchini lengthwise; salt, and pepper.

Step 4

Roast until browned and slice crosswise into 12-inch-thick half-moons.

Step 5

tender, 20-25 minutes.

Step 6

Trim and thinly slice scallions, separating whites from greens.

Step 7

Peel and finely chop garlic.

Step 8

Pat chicken dry with paper towels and season all over with half the Italian Seasoning (you'll use the rest in the next step), salt, and pepper.

Step 9

While potatoes roast, heat a drizzle of oil in a large pan over medium-high heat.

Step 10

Add zucchini and season with salt and pepper.

Step 11

Cook, stirring often, until browned and tender, 4-7 minutes.

Step 12

Transfer to a plate and set aside, covered.

Step 13

Heat a drizzle of oil in pan used for zucchini over medium-high heat.

Step 14

Add chicken and cook until browned and cooked through, 5-6 minutes per side.

Step 15

(Lower heat if chicken begins to brown too quickly!)

Step 16

Turn off heat and transfer to a cutting board to rest for 5 minutes; thinly slice crosswise.

Step 17

Wash out pan.

Step 18

Heat a drizzle of oil in same pan over medium

Step 19

Divide chicken, potatoes, and zucchini heat.

Step 20

Add scallion whites and garlic; cook between plates.

Step 21

Stir in stock and sprinkle with scallion greens.

Step 22

concentrate and 2 TBSP water (3 TBSP for 4 servings).

Step 23

Remove pan from heat to cool slightly, then stir in sour cream, mustard, and 1 TBSP butter (2 TBSP for 4) until melted and combined.

Step 24

Season with pepper.

Step 25

sauce is too thick, stir in another splash of water.

Step 26

Chicken is fully cooked when internal temperature reaches 165 degrees.

Step 27

Drizzle sauce over chicken.

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