CREAMY DIJON CHICKEN with Broccoli & Herby Potatoes

• servings: 2
• active time: 10
• total time: 35

Ingredients

12 oz potatoes

1 broccoli

Scallions

1 clove garlic

Italian Seasoning

10 oz chicken breast

Chicken stock

Sour cream

Dijon Mustard

Directions

1. Preheat oven to 450 degrees. Wash and dry produce. Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces. Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic.

2. Toss potatoes on a baking sheet with a large drizzle of oil, half the Italian Seasoning (you'll use the rest later), salt, and pepper. Roast until browned and tender, 20-25 minutes.

3. While potatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Add broccoli and season with salt and pepper. Cook, stirring often, until browned and tender, 4-7 minutes. Transfer to a plate. Cover to keep warm.

4. Pat chicken dry with paper towels and season all over with remaining Italian Seasoning, salt, and pepper. Heat a drizzle of oil in pan used for broccoli over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side (lower the heat if chicken begins to brown too quickly). Turn off heat; transfer chicken to a cutting board to rest for 5 minutes. Wash out pan. Swap in steak for chicken. Cook steak to desired doneness, 3-5 minutes per side.

5. Heat a drizzle of oil in same pan over medium heat. Add scallion whites and garlic; cook, stirring, until fragrant, 30 seconds. Stir in stock concentrate and 2 TBSP water (3 TBSP for 4 servings). Remove pan from heat to cool slightly, then stir in sour cream, mustard, and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with pepper. (If sauce seems too thick, stir in another splash of water.)

6. Thinly slice chicken crosswise. Divide chicken, potatoes, and broccoli between plates. Drizzle chicken with sauce and sprinkle with scallion greens. Thinly slice steak against the grain.

Nutrition

• Calories: 560