Creamy Dijon Sauced Chicken with Mashed Potatoes

 

Giant Tiger had packages of Maple Leaf Air Chilled Chicken Breasts on special this week for $7.99 rather than the usual $12.99.  The maximum you could buy is two packages. That's a pretty good deal for quality chicken breasts.

My sister and I each bought two packages.  The chicken breasts in them were quite large, so large that I think one piece of chicken could quite adequately feed two people.  There were three large pieces in each package.  I froze 4 of the chicken breasts and decided to cook one today.

 

I had seen a really delicious looking recipe on a blog called Modern Farmhouse Eats for chicken breasts. It looked really tasty, with a creamy Dijon gravy/sauce and fluffy mashed potatoes. It was singing the song of my tastebuds!

I decided to give it a go, but adapted it to feed a much smaller family.  With there only being one of me in the house, I just didn't reasonably need any more than that. This recipe will make two delicious servings of each the chicken and the mashed potatoes.

 

It also looked very quick and easy to make. You know how much I like simple, quick and easy.  Its not that I am lazy, but I  do like to keep things simple in my everyday ordinary life. I save complicated for holidays and special occasions!

Having said that, however, this chicken tastes like a special occasion!  That sauce is rich and delicious, creamy with just the perfect hit of Dijon mustard.  The sauce also goes together in a flash!

 

WHAT YOU NEED TO MAKE CREAMY DIJON CHICKEN with MASHED POTATOES

It looks like a long list, but most of it is seasonings, etc.  This is a really simple and uncomplicated dish. I am betting you have everything you need to make it right now!

For the chicken:

• 1 TBS butter
• 2 tsp light olive oil
• 2 boneless, skinless chicken breasts
• garlic powder, salt and black pepper to taste

 

For the Dijon sauce:

• 1 TBS butter
• 1 clove garlic, peeled and crushed
• 1/2 TBS plain all purpose flour
• 1/4 cup (60ml) chicken stock
• 1/4 cup (60ml) dry white wine (or more chicken stock)
• 1 1/2 TBS good quality Dijon mustard (or to taste)
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/2 cup (120ml) heavy or whipping cream
• parsley flakes to garnish (optional)

For the mashed potatoes:

• 2 - 3 floury potatoes, peeled and quartered (Russet, Yukon Gold, Maris Piper, King Edward)
• 1 TBS butter
• 1/4 cup (60ml) heavy or whipping cream
• 1/2 tsp salt

 

As I said, I used one very large chicken breast that I cut in half crosswise on the diagonal.  If you wanted to you could also pound the pieces to flatten them a bit.

For chicken stock I use Better Than Bouillon. I really like the flavor of it and its organic, which I also like. You simply add it to boiling water and whisk it to reconstitute it.

I used whipping cream as that is all I had.  I did not have any white wine and so I used extra chicken stock in it's place.

 

When I talk about a floury potato I mean a potato that mashes really well.  One that breaks down easily when cooked. If cooked in the skins, the starch in them expands and the skins will split. When cooked they have a fluffy dry texture which makes them ideal for mashing, boiling and for making chips!

What you don't want is a waxy salad type of potato, or new potatoes. These do not mash well and are better suited to other uses.

If you object to using cream when you mash potatoes then you can just use whole milk.  I don't recommend using skim milk.

 

HOW TO MAKE CREAMY DIJON CHICKEN with MASHED POTATOES

This really is a pure and simple dish to make. It only looks complicated!

Add the potatoes to a large pot and cover with water. Bring to the boil and cook until tender when pierced with a fork. Cook your chicken while the potatoes are cooking.

Preheat the oven to 375*F/190*C/gas mark 5.

Season the chicken on both sides with garlic powder, salt and black pepper. Heat a medium-sized, oven-proof, heavy-bottomed skillet over medium high heat. Add the butter and oil.

Once the butter begins to foam add the chicken pieces, presentation side down. Cook for about 5 minutes until golden brown, carefully flip over and brown on the underside, an additional 5 minutes. Remove to a plate.

 

Whisk the butter and garlic for the sauce into the pan drippings and allow to melt. Whisk in flour and leave to cook for one minute. Slowly whisk in the stock and the wine. Season with the salt and pepper and whisk in the mustard and the cream.

Leave to simmer for 1 to 2 minutes until you have a sauce with a gravy consistency. Return the chicken to the pan, turning to coat it in the sauce.

Pop the pan in the oven and roast for a further 15 to 18 minutes, until the chicken is cooked through and the juices run clear.

Drain the potatoes and return them to the pot, shaking the pan over the residual heat of the oven to dry them out. Add the butter, cream and salt and mash together until smooth and creamy. Cover and keep warm until the chicken finishes cooking.

Serve the chicken with the potatoes and the Dijon sauce spooned over top. Garnish with parsley flakes if desired.

 

This was really, REALLY delicious!  I was really happy with how easily and quickly it went together. If you time things right the potatoes will be done and mashed about the same time as the chicken and gravy are all finished.

The gravy is nice and rich with just a bit of heat. The mustard is not overwhelming. It was lovely ladled over the chicken and potatoes.  I can't think of anything you could possibly do to improve it, which is a high accolade indeed!  

If you have a partner who loves meat and potatoes, they will thoroughly enjoy this simple dish! It only tastes complicated!  The simplicity of it can remain our little secret!

Some other recipes in The English Kitchen which use Chicken Breasts that you might also enjoy are:

HERB AND LEMON ROASTED CHICKEN BREASTS - Chicken breasts marinate for about an hour in a delicious fresh herb and lemon marinade.  The chicken always turns out moist,  tender, and deliciously filled with flavor! This goes well with oven roasted potato wedges and broccoli.

GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE -The star of this is the chimichurri recipe.  Such a simple sauce, but the flavors are just wowza! I am sure once you have made it and tasted it, you will be able to think of all sorts of applications for it. The chicken for this recipe marinates in it for loads of flavor and then once grilled is served with more of it spooned over top!  Can you spell delicious?

Yield: 2

Author: Marie Rayner

Creamy Dijon Sauced Chicken with Mashed Potatoes

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

This small batch recipe feeds two people generously, with tender and juicy pieces of chicken in a lush and delicious Dijon sauce. A tasty mound of fluffy mashed potatoes is the perfect side.

Ingredients

For the chicken:

• 1 TBS butter
• 2 tsp light olive oil
• 2 boneless, skinless chicken breasts
• garlic powder, salt and black pepper to taste

For the Dijon sauce:

• 1 TBS butter
• 1 clove garlic, peeled and crushed
• 1/2 TBS plain all purpose flour
• 1/4 cup (60ml) chicken stock
• 1/4 cup (60ml) dry white wine (or more chicken stock)
• 1 1/2 TBS good quality Dijon mustard (or to taste)
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/2 cup (120ml) heavy or whipping cream
• parsley flakes to garnish (optional)

For the mashed potatoes:

• 2 - 3 floury potatoes, peeled and quartered (Russet, Yukon Gold, Maris Piper, King Edward)
• 1 TBS butter
• 1/4 cup (60ml) heavy or whipping cream
• 1/2 tsp salt

Instructions

1. Add the potatoes to a large pot and cover with water. Bring to the boil and cook until tender when pierced with a fork. Cook your chicken while the potatoes are cooking.
2. Preheat the oven to 375*F/190*C/gas mark 5.
3. Season the chicken on both sides with garlic powder, salt and black pepper. Heat a medium-sized, oven-proof, heavy-bottomed skillet over medium high heat. Add the butter and oil.
4. Once the butter begins to foam add the chicken pieces, presentation side down. Cook for about 5 minutes until golden brown, carefully flip over and brown on the underside, an additional 5 minutes. Remove to a plate.
5. Whisk the butter and garlic for the sauce into the pan drippings and allow to melt. Whisk in flour and leave to cook for one minute. Slowly whisk in the stock and the wine. Season with the salt and pepper and whisk in the mustard and the cream.
6. Leave to simmer for 1 to 2 minutes until you have a sauce with a gravy consistency. Return the chicken to the pan, turning to coat it in the sauce.
7. Pop the pan in the oven and roast for a further 15 to 18 minutes, until the chicken is cooked through and the juices run clear.
8. Drain the potatoes and return them to the pot, shaking the pan over the residual heat of the oven to dry them out. Add the butter, cream and salt and mash together until smooth and creamy. Cover and keep warm until the chicken finishes cooking.
9. Serve the chicken with the potatoes and the Dijon sauce spooned over top. Garnish with parsley flakes if desired.

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