Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Use an oven-safe skillet to seamlessly go from stovetop to oven

Don't skip searing the chicken - it adds incredible flavor to the dish

Cut potatoes uniformly so they cook evenly

Use both Dijon and whole grain mustard for complex flavor and texture

Don't let the cream sauce boil vigorously or it may break

Fresh herbs added at the end brighten the rich cream sauce

Let chicken rest before slicing to retain juices

Taste the sauce before serving and adjust mustard to your preference

Save some fresh herbs for garnish to make the dish look restaurant-quality

Chicken and Potatoes with Dijon Cream Sauce

Name: Chicken and Potatoes with Dijon Cream Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: French-American
Ingredients: For the Chicken and Potatoes:; 4 boneless, skinless chicken breasts (6-8 oz each); 1.5 pounds baby potatoes, halved; 3 tablespoons olive oil; 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon dried thyme; 1/2 teaspoon paprika; 2 tablespoons butter; For the Dijon Cream Sauce:; 3 tablespoons Dijon mustard; 1 tablespoon whole grain mustard; 1 cup heavy cream; 1/2 cup chicken broth; 1/4 cup dry white wine; 3 cloves garlic, minced; 1 shallot, finely chopped; 2 tablespoons fresh lemon juice; 1 tablespoon fresh tarragon, chopped; 2 tablespoons fresh parsley, chopped; Salt and white pepper to taste; For Garnish:; Fresh tarragon sprigs; Fresh parsley, chopped; Cracked black pepper; Lemon wedges; Flaky sea salt

This elegant one-pan dinner features golden-seared chicken and perfectly roasted potatoes smothered in a luxurious Dijon cream sauce. The tangy mustard cream sauce creates the perfect balance of richness and brightness, while tender baby potatoes soak up all the incredible flavors. This restaurant-quality dish combines French-inspired flavors with comfort food appeal, making it ideal for both weeknight dinners and special occasions. The creamy Dijon sauce elevates simple ingredients into something truly spectacular.

Prep Time

20 Minutes

Cook Time

40 Minutes

Total Time

60 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Chicken and Potatoes:

4 boneless, skinless chicken breasts (6-8 oz each)

1.5 pounds baby potatoes, halved

3 tablespoons olive oil

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon dried thyme

1/2 teaspoon paprika

2 tablespoons butter

For the Dijon Cream Sauce:

3 tablespoons Dijon mustard

1 tablespoon whole grain mustard

1 cup heavy cream

1/2 cup chicken broth

1/4 cup dry white wine

3 cloves garlic, minced

1 shallot, finely chopped

2 tablespoons fresh lemon juice

1 tablespoon fresh tarragon, chopped

2 tablespoons fresh parsley, chopped

Salt and white pepper to taste

For Garnish:

Fresh tarragon sprigs

Fresh parsley, chopped

Cracked black pepper

Lemon wedges

Flaky sea salt

Instructions

Preheat oven to 425°F (220°C). Pat chicken breasts dry and season both sides with salt, pepper, garlic powder, thyme, and paprika.

Toss halved baby potatoes with 2 tablespoons olive oil, salt, and pepper. Arrange on a large baking sheet and roast for 20 minutes.

Heat remaining olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 4-5 minutes per side until golden brown. Remove chicken and set aside.

In the same skillet, add butter and sauté shallot for 2-3 minutes until softened. Add minced garlic and cook for another minute until fragrant.

Pour in white wine and scrape up any browned bits. Let it reduce by half, about 2-3 minutes.

Add chicken broth and bring to a simmer. Whisk in both Dijon and whole grain mustards until smooth.

Slowly pour in heavy cream while whisking constantly. Simmer for 3-4 minutes until sauce begins to thicken.

Return chicken to the skillet and add the partially roasted potatoes around the chicken. Transfer skillet to oven.

Bake for 15-20 minutes until chicken reaches internal temperature of 165°F (74°C) and potatoes are tender.

Remove from oven and stir in lemon juice, fresh tarragon, and parsley. Taste and adjust seasoning with salt and white pepper.

Let rest for 5 minutes before serving. Garnish with fresh herbs and serve with lemon wedges.

Chicken and Potatoes with Dijon Cream Sauce

JUE

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Crafting the Ultimate Beverage

Chicken and Potatoes with Dijon Cream Sauce

Ingredients

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