Creamy Dijon Chicken

Ingredients

24 oz potatoes

2 small zucchinis

1 scallion

2 cloves garlic

20 oz chicken breast

Italian seasoning

2 TBS chicken stock

2 TBS sour cream

2 TBS Dijon mustard

2 TBS butter

Directions

Adjust rack to middle position and preheat oven to 450 degrees.

Wash and dry produce. Dice potatoes into ½-inch pieces. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic.

Toss potatoes on a baking sheet with a large drizzle of oil, half the Italian Seasoning (you'll use the rest later), salt, and pepper. Roast on middle rack until browned and tender,

20-25 minutes.

Adjust rack to middle position and preheat oven to 450 degrees.

Wash and dry produce. Dice potatoes into ½-inch pieces. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic.

Pat chicken dry with paper towels and season all over with remaining Italian Seasoning, salt, and pepper. Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side (lower the heat if chicken begins to brown too quickly).

Turn off heat; transfer chicken to a cutting board to rest for 5 minutes. Wash out pan.

Heat a drizzle of oil in same pan over medium heat. Add scallion whites and garlic; cook, stirring, until fragrant, 30 seconds. Stir in stock concentrate and 2 TBSP water (3 TBSP for 4 servings).

Remove pan from heat to cool slightly, then stir in sour cream, mustard, and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with pepper. (If sauce seems too thick, stir in another splash of water.)

Thinly slice chicken crosswise. Divide chicken, potatoes, and zucchini between plates. Drizzle chicken with sauce and sprinkle with scallion greens.

Notes

Everyplate