Chicken& Potatoes Francais
Submitted by nise
French-style skillet chicken and potatoes for two with a silky Dijon mustard, tarragon, and white wine sour cream sauce. Elegant enough for date night, easy enough for Tuesday.
YIELD
2 servingsPREP
10 minCOOK
25 minREADY
40 minDate night doesn’t have to mean reservations.
Chicken breasts and cubed potatoes cook together in one skillet with scallions until golden and tender.
Then the real magic happens: garlic, Dijon mustard, tarragon, and dry white wine hit the hot pan, reduce into a fragrant glaze, and get finished off the heat with a swirl of sour cream.
The result is a velvety, tangy sauce that clings to the chicken and makes the whole plate feel like something from a Parisian bistro.
Serves two, which means no leftovers and no sharing required.
Pro Tips
- Microwave the potato cubes first so they finish at the same time as the chicken in the skillet. Raw potatoes take much longer to cook through.
- Whisk the sour cream in off the heat. If the pan is too hot, the sour cream will curdle and break instead of making a smooth sauce.
- Use a dry white wine with some acidity, like Sauvignon Blanc. Sweet wines will throw off the balance of the sauce.
- This recipe scales up easily. Double everything for four and use a larger skillet.
Ingredients
Directions
Place potatoes in shallow 1-quart microwave-safe dish.
Cover with plastic wrap, venting one corner.
Microwave on HIGH 3 minutes.
Coat large nonstick skillet with vegetable cooking spray.
Add potatoes and onions; push to one side and add chicken.
Cook over medium heat, tossing potatoes occasionally and turning chicken once until potatoes are tender and juices run clear when chicken is pierced, about 15 minutes.
Season with salt and pepper. Remove chicken and potatoes to platter; keep hot.
Add garlic to skillet; mix in mustard, tarragon and wine; cook over high heat 1 minute.
Remove from heat; whisk in sour cream.
Season with salt and pepper. Pour sauce over chicken.
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