Dijon Glazed Chicken Breasts with Zucchini and Herb Olive Oil

Dijon Glazed Chicken Breasts with Zucchini and Herb Olive Oil

Total Time: 45 minutes
Yield: Serves 4

Short Description: Chicken, Dijon-based sauces, and zucchini are a classic French combination. This recipe is simple enough to make any time, yet special enough to impress guests with. The combination of buttery golden baby potatoes with citrusy lemon zest and juice sprinkled with flowery cilantro and zippy dill provide intense flavor and nutrients.

Ingredients:

For the Chicken:

• ¼ cup Harris Teeter all-purpose flour
• 1 teaspoon kosher salt
• Freshly ground pepper, to taste
• 2 boneless skinless chicken breasts (8 ounces each), sliced in half width wise making 4 (4 ounce pieces)
• 1 tablespoon HT Traders extra virgin olive oil
• 2 cups Harris Teeter reduced sodium chicken or vegetables tock
• 3 Harris Teeter Farmers Market zucchini (about 6 ounces each), cut into thin slices
• 2 tablespoons Harris Teeter Dijon mustard
• ¼ cup Harris Teeter Farmers Market Italian parsley, chopped finely

For the potatoes:

• ¾ pound Harris Teeter Farmers Market baby golden potatoes, scrubbed and quartered
• ¼ cup freshly squeezed lemon juice
• 2 tablespoons HT Traders extra-virgin olive oil
• Zest of 1 Harris Teeter Farmers Market lemon
• ¼ cup Harris Teeter Farmers Market cilantro, finely chopped
• ¼ cup Harris Teeter Farmers Market dill, finely chopped
• ½ teaspoon sea salt or kosher salt
• ¼ teaspoon freshly ground black pepper

Directions:

For the Chicken:

1. Mix flour, salt, and pepper together in a large shallow bowl. Lightly coat each chicken breast and set aside. Heat olive oil over medium heat in a large, wide skillet. Add chicken and cook for 5 minutes on each side, or until brown, turning once.
2. Pour stock over chicken and arrange zucchini slices around the chicken so that they are covered by the stock. Bring mixture to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes or until chicken and zucchini are cooked through. With a slotted spoon, remove chicken and zucchini and place on a serving platter.
3. Add Dijon mustard to remaining stock in the pan and whisk to incorporate. Increase heat to high and cook for a few minutes, or until sauce has thickened and barely coats the bottom of pan. Pour sauce over chicken and zucchini. Sprinkle fresh parsley over the top.

For the Potatoes:

1. Place potatoes in a large pot and cover with water. Bring to a boil over high heat, reduce heat to medium, and cook uncovered for 10-15 minutes, or until tender. Drain, add lemon juice, and olive oil, and begin mashing by hand or with an electric mixer. When mixture is smooth and creamy, stir in lemon zest, cilantro, dill, salt, and pepper. Serve warm.