Creamy Dijon Chicken and Mashed Potatoes

Ingredients:

Mashed Potatoes:

2 lbs russet potatoes, peeled and cut into quarters

2 tbsp butter

1/2 cup heavy whipping cream

1 tsp. salt

black pepper, to taste

Chicken:

2 tbsp butter

1 tbsp olive oil

4 chicken breasts

1/2 tsp garlic powder

salt, to taste

black pepper, to taste

Dijon Cream Sauce:

2 tbsp butter

2 garlic cloves, minced

1 tbsp all-purpose flour

1/2 cup chicken broth

1/2 cup dry white wine (or more chicken broth)

2-3 tbsp dijon mustard

1/2 tsp salt

1/4 tsp black pepper

1 cup heavy whipping cream

Directions:

Potatoes:

1. Add potatoes to a large pot and fill with cold water till the water line sits about 1 inch above the potatoes. Bring to a boil then reduce heat to medium-high and continue to cook the potatoes for 10-12 minutes or until fork tender.

2. Once the potatoes finish cooking, strain the water then add the potatoes back to the pot. Add the butter, heavy cream, salt, and black pepper. Use a potato masher to mash the potatoes until smooth and creamy. Cover with lid to keep warm while the chicken finishes baking

Chicken:

1. Season both sides of the chicken breasts with salt, pepper, and garlic powder.

2. Melt the butter and olive oil in a large skillet over medium-high heat. Once hot, add the chicken and let cook for about 5 minutes on each side to brown. Remove the chicken to a plate. The chicken will finish cooking in the oven.

3. Preheat the oven to 375 degrees F.

Dijon Cream Sauce:

1. Using the same skillet you cooked the chicken, reduce heat to medium. Add the butter and garlic and cook until butter is fully melted. Whisk in the flour and let cook for one minute.

2. While whisking, gradually pour in the chicken broth and 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.

3. 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. **If you do not have an oven-safe skillet, use a casserole dish.

4. Serve the chicken and dijon cream sauce over mashed potatoes.

Recipe from: Modern Farmhouse Eats