Chicken with Creamy Dijon Sauce and Mashed Potatoe
INGREDIENTS
Mashed Potatoes
* 2 pounds russet potatoes, peeled and cut into quarters (about 4-6 potatoes)
* 2 tablespoons butter
* ½ cup heavy whipping cream
* 1 teaspoon salt
Chicken
* 2 tablespoons butter
* 1 tablespoon olive oil
* 4 chicken breasts
* ½ teaspoon garlic powder
* salt, to taste
* pepper, to taste
Dijon cream sauce
* 2 tablespoons butter
* 2 garlic cloves, minced
* 1 tablespoon all-purpose flour
* ½ cup chicken broth
* ½ cup dry white wine (or more chicken broth)
* 2-3 tablespoons dijon mustard (or to taste)
* ½ teaspoon salt
* ¼ teaspoon pepper
* 1 cup heavy whipping cream
* optional garnish: chopped parsley
INSTRUCTIONS
Mashed Potatoes
* Add the potatoes to a large pot and cover with water. Bring to a boil and cook the potatoes until fork tender. While the potatoes boil, make the chicken and the sauce.
* Once the potatoes finish cooking, strain the water then add the potatoes back to the pot. Add the butter, heavy cream and salt. Use an electric mixer (or potato masher) to mash the potaotes until smooth and creamy. Cover with a lid to keep warm while the chicken finishes baking.
Chicken
* Season both sides of the chicken breasts with salt, pepper and garlic powder.
* Melt the butter and olive oil in a large skillet (or fry pan with tall sides) over medium-high heat. Once hot, add the chicken and let cook for about 5 minutes until browned, then flip and cook another 5 minutes. Remove the chicken to a plate. The chicken will finish cooking in the oven.
* Preheat the oven to 375 degrees F. Now make the dijon cream sauce.
Dijon cream sauce
* Reduce the heat to medium. To the same skillet you cooked the chicken, add the butter and garlic; cook until the butter is melted. Whisk in the flour and let cook for one minute.
* While whisking, gradually pour in the chicken broth then the white wine. Whisk in the dijon mustard, salt and pepper. Whisk in the heavy cream and let simmer for 1-2 minutes until slightly thickened to a gravy consistency.
* Add the chicken back to the skillet with the sauce. Transfer the skillet to the oven and bake for 15-18 minutes, or until the chicken is fully cooked.
* Serve the chicken and dijon cream sauce over mashed potatoes. Garnish with parsley, if desired.
NUTRITION
Serving: 1serving | Calories: 707kcal | Carbohydrates: 47g | Protein: 9g | Fat: 53g| Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1237mg | Potassium: 1090mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1846IU | Vitamin C: 14mg | Calcium: 106mg | Iron: 2mg
If you're looking for a comforting, delicious meal, this Chicken with Creamy Dijon Sauce and Mashed Potatoes is a perfect choice. The dish combines succulent chicken breasts cooked to perfection and bathed in a rich and velvety dijon cream sauce that elevates its flavors to new heights. The creamy mashed potatoes serve as an ideal base, soaking up all the delectable sauce, ensuring no flavor goes to waste. To enhance the dijon flavor in the cream sauce, consider using high-quality dijon mustard. Fresh garlic adds an aromatic depth to the sauce, while the white wine gives it a sophisticated twist. If you're short on time, you can opt for chicken broth instead of white wine to keep it simple yet flavorful. Don't forget to season your chicken well with salt, pepper, and a hint of garlic powder for extra taste! For a well-rounded meal, consider serving a side of steamed vegetables or a simple salad, which can balance out the richness of the chicken and sauce. With a cooking time of under 30 minutes, this recipe is perfect for weeknight dinners or special gatherings. Impress your family and friends with this delightful dish that delivers both elegance and comfort on a plate!
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