Chicken & Potatoes Francais
Submitted by colejean
Pan-cooked chicken breasts and cubed potatoes topped with a quick Dijon mustard, white wine, and sour cream sauce. A French-style dinner for two in 40 minutes.
YIELD
2 servingsPREP
10 minCOOK
25 minREADY
40 minDinner for two, French accent included. Chicken breasts and cubed potatoes cook together in one skillet, then get draped in a velvety pan sauce built from Dijon mustard, dry white wine, and a swirl of light sour cream.
The potatoes get a head start in the microwave so they finish at the same time as the chicken. Scallions and garlic round out the aromatics without overwhelming the elegant simplicity of the dish.
Quick enough for a Tuesday, fancy enough for date night.
Kitchen Tips
- Microwave the potatoes first. This shortcut means they’ll be tender by the time the chicken is cooked through, instead of leaving you with raw cubes.
- Whisk the sour cream off the heat. Adding it to a screaming hot pan will cause it to curdle. Pull the skillet off the burner first, then stir it in gently.
- Use a nonstick skillet and cooking spray to keep this light. No butter or oil needed for the main cook, which lets the clean flavors of wine and mustard shine.
Ingredients
Directions
Place potatoes in shallow 1-quart microwave-safe dish.
Cover with plastic wrap, venting one corner.
Microwave on HIGH 3 minutes.
Coat large nonstick skillet with vegetable cooking spray.
Add potatoes and onions; push to one side and add chicken.
Cook over medium heat, tossing potatoes occasionally and turning chicken once until potatoes are tender and juices run clear when chicken is pierced, about 15 minutes.
Season with salt and pepper. Remove chicken and potatoes to platter; keep hot.
Add garlic to skillet; mix in mustard, tarragon and wine; cook over high heat 1 minute.
Remove from heat; whisk in sour cream.
Season with salt and pepper. Pour sauce over chicken.
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