Chicken and Herbed Cream Sauce with Asparagus and Accordion Potatoes

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Sauces can transform a meal. And they literally take 2 minutes to make. This is a nice creamy mustard herb sauce. If you like the flavor of mustard use about 2 tablespoons. I went lightly so it would overpower the kids. I applied that same thought to the herbs. You can use more if you prefer. Do a little taste testing. I absolutely loved it, but the kids weren't fans. But they adored the accordion potatoes and said they tasted like French fries.

Accordion Potatoes

SERVINGS : 2 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 2 potato
  • 1 1/2 tablespoons olive oil
  • kosher salt and pepper, to taste

DIRECTIONS

  1. Preheat oven to 450.
  2. Wash and dry potatoes. Starting at one end of a potato, cut vertical slices about 1/8” apart being careful not to cut all the way through the potato. Repeat with remaining potatoes.
  3. Place potatoes in the microwave and cook for about 10-12 minutes. Transfer potatoes in a baking dish. Drizzle with olive oil. Sprinkle with salt and pepper. And place in the oven.
  4. Bake for about 20-25 minutes or until fork tender. The amount of time depends on the size of your potatoes.

Nutritional Information

Serving Size 224g Calories 237 Fat 10 Sat Fat 1 Sodium 13 Carbs 33 Sugars 2 Fiber 5 Protein 3.

Chicken with Herbed Cream Sauce

SERVINGS : 2 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1/2 pound boneless skinless chicken breasts
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 tablespoons dry white wine
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon dried tarragon

DIRECTIONS

  1. Place chicken on a chopping block and cover with waxed paper or plastic wrap. Using a mallet, pound until breasts are about 1/4” thick.
  2. Season chicken with salt and pepper.
  3. Heat oil in a heavy skillet over medium high heat until it begins to shimmer.
  4. Add chicken and cook for about 3-4 minutes (do not move it), flip and cook another 3-4 minutes. Pierce with a knife or fork. If juices run clear, it is cooked through. Transfer chicken to a plate and tent lightly with foil.
  5. Pour wine in the hot pan and deglaze, scrapping little bits off the bottom of the pan with the side of your spatula.
  6. Remove pan from heat; add cream, Dijon, and herbs. Uncover the chicken and add drippings to the sauce. Stir to combine and season with salt and pepper if desired.
  7. Serve chicken drizzled with sauce.

Nutritional Information

Serving Size 155g Calories 343 Fat 21 Sat Fat 6 Sodium 296 Carbs 1 Sugars 0 Fiber 0 Protein 33.

Asparagus

SERVINGS : 2 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1/2 pound asparagus
  • 1/2 lemon
  • kosher salt and pepper

DIRECTIONS

  1. Bring 2” of water to a boil in a shallow pan.
  2. Add asparagus and simmer for about 3 minutes or until bright green and crisp.
  3. Remove from water, and plate.
  4. Drizzle with lemon juice and season with salt and pepper.

Nutritional Information

Serving Size: 100g Calories 21 Fat 0 Sat Fat 0 Sodium 2 Carbs 4 Fiber 2 Sugars 2 Protein 2.

NOTES

VEGETARIAN TIP: Substitute sliced eggplant and portabella mushrooms for the chicken.

GLUTEN MODIFICATIONS: Gluten free as written.

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