One of my 2021 resolutions was to do more date-night-ins with Mark. We have lots of nights in, but not “date nights”. Our nights in are more like…Big Brother ended 2 months ago and we still don’t know the winner, let’s binge on some of those tonight.
Or…let’s start Yellowstone only to both be pulled into work and repeat episode 1 a few times…and counting.
Or…let’s watch Clifford the Big Red Dog with the kids, or the Addams Family, or you name it. With the kids. And the dog. In our jammies. With popcorn.
And I love those nights, don’t get me wrong. But I feel like my crew is wearing me down. Between life craziness and hectic evenings and the ongoing decline in any sort of appreciation for my efforts…it can take every ounce of ooompfh in me to get my rear in gear and get dinner on the table.
Lucky for….I’m not sure who yet…myself, at least, I love good food. Pulling open the freezer door night after night or eating leftovers for multiple meals a day will force me into a solution (cooking) in less than 2 days, guaranteed. When people claim, “I live by myself so I don’t cook” or “I don’t want to go through the effort”…I literally don’t understand. Sure, it gets a bit less convenient at times, but carving out that the time for a killer meal at home? Priceless.
Add that to some snow flurries – oh yes, they’re in Michigan as of yesterday. And perhaps a fire roaring in the fireplace. And I want to choose my softest and ideally clean pair of stretchy pants and never leave the comfort of my home ever again. Between grocery delivery options and a Peloton, I mean it seems fairly optional at times.
In all seriousness, a blustery cold day warrants a show-stopper comfort food meal. Perhaps you spoil yourself, or your family, or your loved one. But most importantly, yourself. Mashed potatoes with buttermilk, butter, and yogurt + garlic? Money. A tender chicken breast with Dijon cream sauce on top? Next level. Brace yourselves!
- 2 1/2 lbs russet potatoes, peeled and cut into quarters (~5 potatoes)
- 2 Tbsp butter
- ½ cup lowfat buttermilk
- 1/2 cup whole milk plain Greek yogurt
- 1 tsp garlic salt
- 1/2 tsp black pepper
- 1 Tbsp butter
- 1 Tbsp olive oil
- 4 (6 oz) boneless, skinless chicken breasts
- ½ tsp garlic salt
- 1/4 to 1/2 tsp black pepper, to taste
Dijon Cream Sauce:
- 2 Tbsp butter
- 2 garlic cloves, minced
- 1 Tbsp all-purpose flour
- ½ cup low-sodium chicken broth
- ½ cup dry white wine
- 3 Tbsp dijon mustard
- 1/4 tsp salt
- ¼ tsp pepper
- 1 cup half and half
- 1/2 cup flat leaf parsley, chopped for garnish (optional)
- Preheat oven to 375 degrees F.
- Add peeled and diced potatoes to a large pot; cover with water. Set the pot over high heat and bring to a boil until potatoes are fork tender, about 20 minutes.
- Meanwhile, prepare the chicken by heating the butter and oil oil in an oven-safe skillet over medium-high heat. Season the chicken with the garlic salt and pepper. Once hot, add the chicken to the skillet and cook for 5 minutes or until browned. Flip and cook an additional 5 minutes. Remove the chicken to a plate and set aside. Note: chicken will not be cooked through.
- Reduce the heat to medium. To the same skillet you cooked the chicken, add the butter and garlic; cook until the butter is melted. Whisk in the flour and let cook for one minute.
- While whisking, slowly pour in the chicken broth and wine, along with the dijon, salt, and pepper. Heat for 1-2 minutes or until bubbly around the edges. Whisk in the half and half and let simmer for 3-4 minutes or until thickened.
- Add the chicken back to the skillet with the sauce. Transfer the skillet to the oven and bake for 15-18 minutes, or until the chicken is fully cooked.
- Once the potatoes finish cooking, strain the water then add the potatoes back to the pot. Add the butter, buttermilk, yogurt, garlic salt, and pepper. Use an electric mixer or potato masher to mash until smooth and creamy. Cover with a lid to keep warm while the chicken finishes baking.
- Serve the chicken and dijon cream sauce over mashed potatoes. Garnish with parsley, if desired.
Recipe ever so slightly adapted from Modern Farmhouse Eats
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 605Total Fat: 30.5gCholesterol: 145mgSodium: 1146mgCarbohydrates: 43.5gFiber: 3.5gSugar: 6.3gProtein: 43.0g
Love chicken!? It’s so versatile!
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- Mongolian Chicken