Creamy Dijon Chicken with Herb-Roasted Potatoes
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Ingredients & Equipment
What we send
- 2boneless chicken breasts
- 3 ouncesbaby spinach
- 10 ouncesred-skinned potatoes
- 1 teaspoonItalian dried herb blend
- 1/4 cupwhite wine
- 2 packetsDijon mustard
- 1 tablespoonwhole-grain mustard
- 2 packetsunsalted butter
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium pan
- baking sheet
Preheat oven to 475ºF. Pat chicken very dry with paper towel; season all over with ½ teaspoon salt and pepper. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear until cooked through and no longer pink, 6 minutes more. Transfer chicken to a cutting board to rest; reserve pan, off heat.
While chicken cooks, rinse all produce. Pat spinach dry with paper towel. Halve potatoes. Peel shallot and mince.
On a baking sheet, toss potatoes with Italian dried herb blend, 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange cut-side down in a single layer. Roast until golden and tender, 12-14 minutes.
While potatoes roast, return pan from chicken to medium-high heat with 1 teaspoon olive oil. When oil is shimmering, add shallot; sauté, stirring, until soft, 1-2 minutes. Add white wine and cook, scraping up browned bits from bottom of pan, until liquid is reduced by half, about 1 minute.
Finish creamy Dijon sauce
To pan with shallot, still over medium-high heat, stir in Dijon and whole-grain mustard to combine, about 1 minute more. Remove pan from heat, then stir in butter, ⅛ teaspoon salt, and pepper as desired to combine. Return chicken to pan and turn to coat with sauce.
Plate creamy Dijon chicken
Once potatoes are roasted, add spinach to sheet; toss to combine and wilt spinach slightly. Divide herb-roasted potatoes and spinach between serving plates. Serve with creamy Dijon chicken, spooning over any remaining sauce from pan. Dig in!