Chicken and Potatoes with Dijon Cream Sauce
A cozy and satisfying meal featuring tender chicken and perfectly cooked diced potatoes enveloped in a rich Dijon cream sauce.
Ingredients
Main Ingredients
- 4 pieces chicken breasts
- 4 medium potatoes, diced
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons butter Melted for cooking
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- Fresh parsley for garnish
Instructions
Preparation
- In a large pot, melt the butter over medium heat for about 2 minutes until it bubbles slightly.
- Add the chicken breasts and cook for approximately 5-7 minutes until golden brown on both sides.
- Remove the chicken and set aside on a plate to rest.
- In the same pot, add diced potatoes and cook for about 5 minutes, stirring occasionally.
- Combine cream, Dijon mustard, Italian seasoning, salt, and pepper in the pot and stir until smooth.
- Return chicken to the pot, nestling it among the potatoes, cover, and let simmer on low heat for 20 minutes.
- Garnish with fresh parsley before serving.
Notes
Serve hot, preferably with a crisp side salad or steamed green vegetables. Store leftovers in an airtight container for up to 3 days in the refrigerator.