Preparation Steps

• Preheat the oven to 375 degrees.
• Add the chicken and the slices potatoes to two separate bowls. Then add on the extra virgin olive oil for each and the measure herbs for each. Mix with your hands to coat.
• Heat 1 Tbsp. of olive oil in the large pan and then add the sliced potatoes. Cook for about 2 and a half minutes per side over medium heat and then remove.
• Add the chicken to the pan and cook about 3-4 minutes per side. If you are using breasts, then you might need to go 5 minutes per side. Remove from the pan.
• Add in 2 Tbsp. of olive oil, shallots and garlic. Cook for about 3 minutes stirring continuously. Then add in the butter and continue to stir until it melts.
• Turn heat to low and add in the chicken broth and deglaze the pan, scrapping the brown bits and herbs as you go.
• Add in the white wine and let simmer 2 minutes.
• Add in the heavy cream and the dijon mustard. Whisk if needed to break up the mustard.
• Let the mix simmer for about 3 minutes and season to taste with sea salt and fresh cracked pepper.
• Add the chicken and potatoes back to the pan and bake for 15 minutes. If using chicken breasts, you may need up to 20 minutes depending on size.
• Remove from the oven, top with fresh thyme and additional sea salt and pepper as desired. Serve immediately.