Lemon Herb Chicken with Roasted Potatoes – #GetWellMichelle
Lemon Herb Chicken with Roasted potatoes is a complete, delicious meal. Even though it cooks in just 30 minutes, this sauce will have people thinking it took all day.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
- 4 boneless skinless chicken breasts
- 1 lb of potatoes cut in 1/2 inch pieces
- 3 tablespoons butter divided
- Olive oil
- 2 cloves garlic minced or grated
- 1 teaspoon Dijon mustard
- 1/2 cup white wine
- 1/2 cup of light or heavy cream
- 1/2 teaspoon all-purpose flour *plus a small amount if needed
- 1/4 cup chicken broth
- Juice from one lemon
- 4 tablespoons of fresh mixed herbs chopped (I used rosemary, thume and parsley)
- Salt and pepper
Preheat oven to 450°F.
Add potatoes to a rimmed baking sheet. Drizzle with olive oil and salt and pepper. Bake for 10 minutes.
Brush chicken with olive oil and salt and pepper. Add to baking sheet. Bake for an additional 20 minutes.
While chicken bakes, melt 2 tablespoons of butter in a medium-sized saucepan. Add garlic and saute until fragrant (one minute).
Combine Dijon mustard and white wine and whisk together.
Add cream to wine mixture, whisking to combine. Mixture should start to thicken. If not, dust with a small amount of flour until mixture starts to thicken.
Add chicken broth to loosen the sauce up slightly, and mix until thoroughly combined. remove from the heat.
Add the last tablespoon of butter and stir until melted. Stir in lemon juice and fresh herbs.
Salt and pepper according to taste.
Once chicken has cooked for 20 minutes, broil for 2 to 3 minutes to brown it slightly.
Plate chicken and roasted potatoes. Spoon sauce over chicken right before serving.
Serving: 4g | Calories: 239kcal | Carbohydrates: 2g | Protein: 22g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 130mg | Sodium: 245mg | Potassium: 310mg | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg