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Fancy, right? This meal features chicken breast smothered with a creamy dijon paprika sauce accompanied by carrots and new potatoes cooked to perfection in the same pot as the chicken. A side of crisp, simple asparagus is a great complement to the richness of the main course. Let's make it!

Actually before we make it we need to marinate the chicken over night, or for a few hours. Soak 4 chicken breasts in 1/3 cup olive oil, 1/3 cup fresh lemon juice (about 1 1/2 - 2 lemons) and 1 tablespoon of Lawry's seasoned salt, if you have it. I used this copycat salt mixture instead.
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I should name this pot, I use it all the time (you may have noticed) and love it. Maybe Giada? It's Giada De Laurentiis brand from Target. Nah, I think I can come up with something more creative. 

Anyway, once you're done marinated the chicken, heat up 2 tablespoons butter and 2 tablespoons olive oil in a dutch oven or big pot with a lid.
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Cook the chicken breasts for 3-4 minutes on each side over medium heat. We're just searing the outside, they'll have plenty of time to cook later. 
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Remove the chicken to a big bowl and cover with foil. Add a chopped yellow onion to the pot, and let it soak up all the chicken juices and deliciousness for about 2 minutes.
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Until they are softened and amazing looking!
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Now add 2 tablespoons paprika and 1 cup chicken stock and stir together.
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Return the chicken to the pot (and their juices) and add the new potatoes. Cover and cook 10 minutes over medium to medium high heat.
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While you wait, preheat your oven to 400 degrees. Prepare some asparagus (wash and dry them and cut off the brittle ends) and spread them in a baking dish. Toss them with some olive oil, 1 or 2 tablespoons and sprinkle with salt and pepper.
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Looks good already, right?
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After 10 minutes have passed the potatoes will look like this and, your oven is ready so put the asparagus and set a timer for 20 minutes. Now, add carrots to the pot, put the cover back on and set a different timer for 15 minutes.
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Take a 15 minute break, pour yourself some wine, read a book, and afterward, your carrots and potatoes will be perfectly cooked! With a slotted spoon, take the veggies and chicken out of the pot and put them into the big bowl you used earlier and cover with foil.
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This is what you will have left, where did all that chicken stock go? It's a mystery!
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Add 2 more tablespoons of butter, 2 tablespoons of dijon mustard, and 1 cup of heavy cream. It looks kind of weird at first...
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But after a few minutes of stirring and warming it will be a beautiful, tangy, creamy sauce. Give it a taste and add some salt or mustard if you think it needs some.
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Once the sauce is perfect, return the chicken and veggies to the pot. Gently stir so the sauce coats everything.
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Your asparagus should be finished already, so dinner is served! Enjoy!

Paprika Dijon Chicken with Asparagus
source: adapted from my Dad's recipe

Marinade:
1/3 cup fresh lemon juice (1 1/2-2 lemons)
1/3 cup olive oil
1 tablespoon Seasoned Salt (I used this mix)

Asparagus Side:
1 bunch asparagus, cleaned and tough ends removed
1-2 tablespoons olive oil
salt and pepper to taste
a bit of lemon juice (optional)

Main Course:
4 chicken breasts
2 tablespoons olive oil
4 tablespoons butter, divided
1 yellow onion, chopped
2 tablespoons paprika
1 cup chicken stock
12 small new potatoes, cut in half
1 bunch carrot, cut into large pieces as seen in the pictures
2 tablespoons dijon mustard
1 cup heavy cream
salt and pepper to taste

Marinate chicken overnight, or for 3 hours or so if that is all the time you have.

In a dutch oven, or large pot with a lid, heat 2 tablespoons butter and 2 tablespoons olive oil over medium heat.

Saute chicken breasts for 3-4 minutes on each side. Remove to a bowl, cover with foil.

Add onion and saute until soft, 2-3 minutes. 

Stir in paprika, pour in the chicken stock. Return the chicken to the pot and add the new potatoes. Cover and cook for 10 minutes.

Preheat the oven to 400 degrees and wash, dry and trim the asparagus. Toss with olive oil and season liberally with salt and pepper. Roast for 20 minutes.

Add carrots to the pot, cover and cook for 15 more minutes.

With a slotted spoon remove chicken, potatoes and carrots to a separate bowl and cover with foil. 

Reduce heat to low and add mustard, cream and 2 tablespoons butter to the pot. Stir and adjust heat until the sauce has reached your desired consistency. Add salt and pepper to taste.

Return chicken, potatoes and carrots to the pot. Mix gently to coat with the sauce and serve with roasted asparagus.

 


10/12/2011 19:03

Yes! I will definitely be making this for a lovely weekend dinner soon. Thanks for sharing the steps.

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