CHICKEN WITH APRICOT-DIJON plus Zucchini & Mashed Potatoes

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

Ingredients

12 oz potatoes

1 zucchini

1 clove garlic

Sour cream

10 oz chicken breast

1/4 cup Chicken stock

Dijon Mustard

Apricot Jam

Salt

Pepper

Cooking oil

4 tbs butter

Directions

1. Wash and dry produce. Dice potatoes into ½-inch pieces. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Peel and finely chop garlic.

2. Place potatoes in a medium pot with a big pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain and return potatoes to pot. Add sour cream and 3 TBSP butter (6 TBSP for 4); mash until smooth, adding splashes of potato cooking liquid as needed (we used ¼ cup; ½ cup for 4). Season generously with salt and pepper.

3. While potatoes cook, heat a drizzle of oil in a large pan o medium-high heat. Add zucchini and season with salt an pepper. Cook, stirring frequently, until browned and tender, 4-7 minutes. Turn off heat; transfer to a plate and cover t keep warm.

4. Pat chicken dry with paper towels and season all over with salt and pepper. Heat another drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan.

5. Heat another drizzle of oil in same pan over low heat. Add gar and cook, stirring, until fragrant, 30 seconds. Add ¼ cup wate (½ cup for 4 servings), stock concentrate, mustard, and jan cook, stirring, until sauce has thickened, 2-3 minutes. Turn of heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Seaso with salt and pepper.

6. hinly slice chicken crosswise. Divide chicken, mashed potatoes, nd zucchini between plates and spoon sauce over chicken.

Notes

Can add 10 oz salmon

Nutrition

• Calories: 680