Subj : St. Humbert 03
To   : All
From : Dave Drum
Date : Tue Jul 13 2021 19:45:16

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jim Humbert's Chicken & Potatoes w/Dijon Cream Sauce
 Categories: Poultry, Potatoes, Dairy, Herbs
      Yield: 3 servings
 
      3 md Boneless skinless chicken
           - breasts
      2 ts Italian blend seasoning
           +=OR=+
      2 ts Herbs de Provence
           Salt & pepper
      2 tb Butter
      2 tb Olive oil
    1/2 lb Baby potatoes in pieces no
           - larger than 1"

MMMMM---------------------DIJON CREAM SAUCE--------------------------
      1 tb Butter
      1 ts Minced garlic
      1 c  Chicken broth
      2 tb Dijon mustard
      1 c  Heavy cream
    1/2 ts Salt; to taste
    1/4 ts Cracked black pepper; to
           - taste
 
  Set oven @ 375ºF/190ºC.
  
  PREPARE THE CHICKEN AND POTATOES: Combine chicken and
  potatoes in a large bowl. Drizzle with 1 tablespoon
  olive oil, toss to coat, then season generously with
  salt and pepper, and the Italian seasoning blend (or
  Herbs de Provence).
  
  In a large skillet, melt butter over medium heat.
  Drizzle in 1 tablespoon olive oil and give it a good
  stir.
  
  Add chicken to one half of the pan, potatoes to the
  other half. Cook undisturbed for 3-4 minutes, flip
  chicken and cook another 3-4 minutes til browned on both
  sides. Transfer chicken and potatoes to a plate and
  cover to keep warm.
  
  PREPARE THE SAUCE: In the same skillet, melt butter over
  medium heat. Stir in garlic for 1 minute til fragrant.
  
  Stir in chicken broth and dijon mustard, then whisk in
  heavy cream, salt and pepper.
  
  PUT IT TOGETHER: Return chicken and potatoes to the pan,
  giving them a good toss in the sauce to keep them from
  drying out in the oven.
  
  Transfer to preheated oven and bake for 15-20 minutes
  until chicken is cooked through and potatoes are
  fork-tender.
  
  Spoon dijon sauce from the pan over the chicken and
  potatoes, garnish with freshly cracked black pepper and
  fresh herbs if desired, and serve.
  
  NOTES: This recipe can easily be doubled, simply follow
  
  directions as written but arrange browned chicken and
  potatoes on a rimmed sheet pan and pour sauce over
  chicken and potatoes before baking.
  
  RECIPE FROM: https://www.lecremedelacrumb.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If you combine good flavors, food turns into an symphony of taste
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