Preheat oven to 450 degrees. Wash and dry all
produce. Medium dice potatoes into ½-inch pieces.
Slice zucchini crosswise into ½-inch-thick half-
moons. Trim and thinly slice scallions, separating
whites from greens. Peel and finely chop garlic.
Pat chicken dry with paper towels and season all
over lightly with salt, pepper, and 1Tb Italian
Seasoning.
Toss potatoes on a baking sheet with a large drizzle
of oil, 1Tb Italian Seasoning, salt, and pepper.
Roast until browned and tender, 20-25 minutes.
Meanwhile, heat a drizzle of oil in a large pan
over medium-high heat. Add zucchini. Cook,
stirring often, until browned and tender, 4-7
minutes. Transfer to a plate and set aside,
covered.
Heat a drizzle of oil in pan used for zucchini
over medium-high heat. Add chicken and cook until
browned and cooked through, 5-7 minutes per side.
(Lower heat if browning too quickly!) Turn off
heat and transfer to a cutting board to rest for 5
minutes; thinly slice crosswise. Towel out pan.
Heat a drizzle of oil in same pan over medium
heat. Add scallion whites and garlic; cook until
fragrant, about 30 seconds. Stir in stock
concentrate and 2 TBSP water (3 TBSP for 4
servings). Remove pan from heat to cool slightly;
stir in sour cream, mustard, and 1 TBSP butter (2
TBSP for 4) until combined. Season with pepper.
(If sauce is too thick, stir in a splash of
water.)
Divide chicken, potatoes, and zucchini between
plates. Drizzle chicken with sauce and sprinkle
with scallion greens.
Originally Submitted
8/27/2019
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