3 medium boneless skinless chicken breasts

2 teaspoons Italian blend seasoning , OR Herbs de Provence

salt and pepper to taste

2 tablespoons butter

2 tablespoon olive oil

½ pound baby potatoes, halved or quartered as needed (they should be no large than 1 inch pieces)

for the dijon cream sauce

1 tablespoon butter

1 teaspoon minced garlic

1 cup chicken broth, I used low sodium

2 tablespoons dijon mustard

1 cup heavy cream

½ teaspoon salt, or to taste

¼ teaspoon cracked black pepper, or to taste

Preheat oven to 375 degrees.

Prepare the chicken and potatoes

Combine chicken and potatoes in a large bowl. Drizzle with 1 tablespoon olive oil, toss to coat, then season generously with salt and pepper, and the Italian seasoning blend (or Herbs de Provence).

In a large skillet, melt butter over medium heat. Drizzle in 1 tablespoon olive oil and give it a good stir.

Add chicken to one half of the pan, potatoes to the other half. Cook undisturbed for 3-4 minutes, flip chicken and cook another 3-4 minutes til browned on both sides. Transfer chicken and potatoes to a plate and cover to keep warm.

Prepare the sauce

In the same skillet, melt butter over medium heat. Stir in garlic for 1 minute til fragrant.

Stir in chicken broth and dijon mustard, then whisk in heavy cream, salt and pepper.

Put it together

Return chicken and potatoes to the pan, giving them a good toss in the sauce to keep them from drying out in the oven.

Transfer to preheated oven and bake for 15-20 minutes until chicken is cooked through and potatoes are fork-tender.

Spoon dijon sauce from the pan over the chicken and potatoes, garnish with freshly cracked black pepper and fresh herbs if desired, and serve.

*fouund recipe on https://www.lecremedelacrumb.com/