How To Make Creamy Dijon Chicken - Every Plate Review

Описание: Today we are making Creamy Dijon Chicken! Boyg will walk you through the ingredients and the steps it takes to make this amazing receipt from Every Plate. He also will review the receipt and the Every Plate service.

We’re all about making chicken-for-dinner something you want to make again and again and again and...you get the picture. Team #notboringpoultry for life! This version pretty much sets the standard. Here, juicy chicken is draped in a creamy, savory, tangy, pan sauce. To bring it all home, we’re serving it with sides of tender zucchini and crispy, Italian-seasoned potatoes. You’d be chicken not to try it!

INGREDIENTS:
Yukon Gold Potatoes
Asparagus
Chicken Breasts
Italian Seasoning
Scallions
Chicken Stock Concentrate
Sour Cream
Dijon Mustard
kosher salt
ground pepper
garlic
olive oil
butter


RECIPE:

1. Preheat oven to 450 degrees. Wash and
dry all produce. Medium dice potatoes
into ½-inch pieces. Trim and halve zucchini
lengthwise; slice 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 with salt,
pepper, and half the Italian Seasoning.

2. Toss potatoes on a baking sheet with
a large drizzle of oil, remaining Italian
Seasoning, salt, and pepper. Roast until
browned and tender, 20-25 minutes.

3. Meanwhile, heat a drizzle of oil in a large
pan over medium-high heat. Add zucchini
and season with salt and pepper. Cook,
stirring often, until browned and tender, 4-7
minutes. Transfer to a plate and set aside,
covered.

4. 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. Wash out pan.

5. 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.)

6. Divide chicken, potatoes, and zucchini
between plates. Drizzle chicken with sauce
and sprinkle with scallion greens.

If you like to try Every Plate & get a great deal and support this channel use the link below:

https://www.everyplate.com/plans?c=ES...

#cooking #everyplate #dijon #creamy #chicken #chickenrecipe #Yum #review #cooking #easyrecipe #easycooking


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