Creamy Chicken Suprême with Roasted Vegetables

Step 1

Pat chicken dry and season both sides generously with salt and pepper.

Step 2

Toss potatoes and carrots with olive oil, salt, and pepper on a sheet pan.

Step 3

Roast potatoes and carrots at 425°F for 15 minutes while you sear the chicken.

Step 4

Heat 1 tbsp butter in a large skillet over medium-high until foaming and sizzling.

Step 5

Sear chicken 5–6 minutes per side without moving until golden and internal temperature reaches 165°F. Transfer to a plate.

Step 6

Add minced shallot to the same skillet and sauté 60 seconds until fragrant.

Step 7

Pour white wine into the pan, scraping up any browned bits, then simmer for 2 minutes.

Step 8

Stir in cream and mustard, then slide chicken back into the sauce and lower heat to medium.

Step 9

Simmer gently for 3 minutes until sauce coats the back of a spoon and chicken is heated through.

Step 10

Steam broccoli in a microwave-safe bowl with 2 tbsp water for 3 minutes until tender-crisp.

Step 11

Plate chicken, sauce, roasted vegetables, and steamed broccoli. Finish with a pinch of fleur de sel.