Chicken and Potatoes with Dijon Cream Sauce

• 4 boneless skinless chicken breasts
• 3 tsp Italian blend seasoning, or Herbs de Provence
• 3 tbsp butter
• 3 tbsp olive oil
• 1½ lb baby potatoes, halved or quartered as needed (they should be no large than 1 inch pieces)
• Kosher salt and black pepper, to taste

Salt the chicken the day before and leave in fridge in a plastic bag or container.

Preheat oven to 375 degrees.

Combine chicken and potatoes in a large bowl. Drizzle with 2 tablespoons 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 3-5 minutes, flip chicken and cook another 3-5 minutes til browned on both sides. Transfer chicken and potatoes to a plate and cover to keep warm.

• 1 tbsp butter
• 2 tsp minced garlic
• 1 tbsp flour
• ½ cup chicken broth
• ½ cup dry white wine
• 2 tbsp dijon mustard
• 1 cup heavy cream
• ½ tsp salt, or to taste
• ¼ tsp cracked black pepper, or to taste

In the same skillet, melt butter over medium heat. Stir in garlic for 30 seconds til fragrant. Add the flour and cook for 1 minute more.

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.