*Fresh* Chicken Dijonnaise with Buttery Smashed Potatoes
Quick cooking and so delicious. Butterflied chicken breasts are lightly coated and pan seared, then served over rustic buttery smashed potatoes. Our dijon cream sauce takes this dish to the next level and brings it all together. Includes parsley for garnishing.
For a rustic style smashed potato we recommend keeping the skin on the potatoes, however you are welcome to peel them if you prefer. Cut potatoes into evenly sized chunks. The smaller you cut the pieces the faster they will cook. We recommend cutting them into ½ inch pieces.
Place in a pot and cover with cold water. Generously salt the water and then cook over high heat, bringing to a boil. Once boiling, slightly reduce heat to medium and continue to boil potatoes for about 15 minutes. Once potatoes are cooked, drain and return to the pot. Combine with half of provided butter, smashing potatoes with a fork or masher and season generously with salt and pepper. Cover and set aside until ready to plate.
While potatoes cook, prepare chicken. Pour provided seasoned flour blend into a shallow dish or onto a plate. Dredge chicken breasts in flour, coating all sides evenly
In a medium to large skillet melt half of provided butter pieces on medium high heat. Once butter is beginning to bubble in the pan, add chicken, cooking for about 6 minutes, turning once or twice as needed. Chicken should be lightly browned on all sides. Once cooked, set aside.
Keep pan on the stove and add green onion, stir and cook until softened, about 30 seconds.
Add cream sauce to pan and stir until smooth and slightly thickened. If you have white wine handy, add a splash to the pan for an extra flavour boost.
To plate, scoop smashed potatoes onto a plate, then nestle seared chicken on top of potatoes. Pour warm pan sauce overtop and garnish with chopped parsley. Enjoy!
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