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 minutesmins
Cook Time 30 minutesmins
Total Time 45 minutesmins
Servings 4
Author Hostess At Heart
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Ingredients
4bonelessskinless chicken breasts
1lbof potatoes cut in 1/2 inch pieces
3tablespoonsbutterdivided
Olive oil
2clovesgarlicminced or grated
1teaspoonDijon mustard
1/2cupwhite wine
1/2cupof light or heavy cream
1/2teaspoonall-purpose flour*plus a small amount if needed
1/4cupchicken broth
Juice from one lemon
4tablespoonsof fresh mixed herbschopped (I used rosemary, thume and parsley)
Salt and pepper
Instructions
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.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.