3 boneless skinless chicken breasts
2 tsp Italian blend seasoning
salt & pepper to taste
2 tbsp butter
2 tbsp olive oil
1/2 lb baby potatoes, halved or quartered as needed
for the dijon cream sauce
1 tbsp butter
1 tsp minced garlic
1 cup chicken broth
2 tbsp dijon mustard
1 cup heavy cream
1/2 tsp salt, or to taste
1/4 tsp cracked black pepper, or to taste
For the chicken and potatoes:
Preheat oven to 375 degrees.
Place chicken & 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.
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.
For 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.
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.
If you want to make the green beans:
Toss fresh green beans in olive oil, salt, and pepper, and roast in the oven on 375 degrees for 20-25 minutes.