Tag: one pot meal

Dijon Chicken & Potatoes

Published on by AlissaLeave a comment

Ingredients

  • 3 boneless, skinless chicken breasts
  • 2 tbs butter
  • 2 tbs oil
  • 1/2lb fingerling potatoes (the little colored potatoes)

Dijon Cream Sauce

  • 1 tbs butter
  • 2 tsp garlic powder
  • 1 cup chicken broth
  • 4 tbs dijon mustard
  • 2 tsp Italian seasoning
  • 1 c heavy cream
  • 1 tbs water
  • 1 tbs corn starch
  • Salt and Pepper to taste

Directions

  1. Preheat oven to 375°
  2. Wash and cube potatoes. Place in a large bowl and coat with oil; set aside. In the same bowl, add chicken & coat with oil; set aside.
  3. In a medium skillet melt 1tbs butter over medium heat and drizzle in a little oil. Add in potatoes and allow to brown and get crispy (3-4 minutes on each side). Set aside when done.
  4. While potatoes are cooking, add remaining butter to a Dutch oven and melt over medium heat. Drizzle a little oil in Dutch oven (you don’t need much, maybe half a tablespoon), add chicken & cook until browned (3-4 minutes on each side). Set aside.
  5. Melt 1tbs butter in Dutch oven. Add garlic powder, chicken broth, dijon mustard, Italian seasoning, and heavy whipping cream; bring to a boil.
  6. In a small bowl, stir together 1tbs water and 1tbs corn starch. Add to boiling sauce & whisk to combine. Reduce to simmer and allow to cook 3 minutes or until thickened.
  7. Add chicken & potatoes to dijon sauce & bake for 15 to 20 minutes.

Serve and Enjoy!

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Instant Pot Potato Soup

Published on by Alissa1 Comment

Ingredients

  • 2 1/2 lb russet potatoes
  • 4oz cream cheese
  • 4 slices of pre-cooked bacon
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 32oz chicken broth
  • 1 tbs onion powder
  • 2 tbs garlic powder
  • 1c milk
  • 2 tbs cornstarch
  • 1 c shredded cheddar cheese
  • chives for seasoning

Directions

  1. Cut cream cheese into small cubes and set aside to soften. Spray bottom of Instant Pot insert with cooking spray or lightly oil.
  2. Wash and dice potatoes; put directly into pot. Pour in chicken broth and all seasonings. Stir.
  3. Place lid on pot and set to sealing. Cook for 10 minutes on HIGH.
  4. When cook time is up let the pressure naturally release for 10 minutes and then quick release remaining pressure. While letting the pressure release manually cook the bacon & in a small bowl mix the milk & cornstarch.
  5. Remove lid from the pot & set to saute. Once the soup is simmering pour in the cornstarch mixture and stir. Add in the cream cheese and cheddar cheese, stirring until melted (about 4 minutes).
  6. Turn off Instant Pot and allow to cool about 10 minutes before serving.
  7. Top with crumbled bacon & chives.

Serve and Enjoy!

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