Emeril Lagasse's Herbed Dijon Chicken Breasts
with Zucchini and Red Potatoes
You’re a key ingredient in the fight against AIDS. But don’t take it from us—take it from chef Emeril Lagasse, whose timeless mustard chicken recipe was specially crafted for EAT (RED) SAVE LIVES. The star of his dish is a plump and juicy chicken breast that’s drizzled with a creamy Dijon sauce, but the pan-crisped zucchini and red potatoes to the side are two supporting players that nearly steal the spotlight. It’s a meal that both tastes good and does good.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Chicken Breasts
1 unit
Shallot
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 teaspoon
Dijon Mustard
¼ ounce
Tarragon
¼ ounce
Parsley
4 tablespoon
Sour Cream
(Contains Milk)
1 unit
Zucchini
2 clove
Garlic
10 ounce
Baby Red Potatoes
1 pinch
White Pepper
Not included in your delivery
2 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve potatoes, then place in a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil, then lower heat and reduce to a simmer. Cook until just tender, about 6 minutes. Drain.
Meanwhile, peel, halve, and finely chop shallot until you have 1 TBSP. Chop tarragon and parsley until you have 1 TBSP of each. Halve zucchini lengthwise, then slice crosswise into 1½-inch-long pieces. Using the back of a chef’s knife, smash garlic, then cut each clove in half. Halve lemon, then squeeze 1 TBSP juice into a small bowl.
Heat 1 TBSP olive oil in a large pan over medium-high heat. Season chicken all over with salt and a pinch of white pepper (we sent more). Add to pan and sear until browned, 4 minutes per side.
Heat 1 TBSP olive oil in another large pan over medium heat. Add potatoes, cut-side down, along with garlic. Increase heat to medium-high and cook until potatoes start to brown, about 2 minutes. Add zucchini and cook, tossing, until lightly browned and tender, about 6 minutes. Season with salt and pepper. Remove pan from heat and stir in half the tarragon and parsley.
Stir shallot, stock concentrate, reserved lemon juice, and ½ cup water into pan with chicken. Let cook until chicken is no longer pink in center, 4-5 minutes longer. Transfer chicken to a plate, keeping sauce in pan. Whisk 1 tsp mustard into pan (we sent more), then bring mixture to a boil. Reduce heat to medium and let simmer until reduced to a saucy consistency, 2-3 minutes.
Once sauce has reduced, stir in remaining tarragon and parsley. Remove pan from heat. Stir in sour cream. Divide veggies and chicken between plates. Spoon sauce over chicken and serve.
