Instructions
Step 1. Bring a large pot of salted water to a boil and cook the baby potatoes for 12 to 15 minutes until fork-tender. Drain and set aside.
Step 2. Steam the broccoli florets and sliced carrots for 5 to 7 minutes until tender-crisp. Set aside and keep warm.
Step 3. Season the chicken breasts with salt, black pepper, garlic powder, and paprika.
Step 4. Heat the olive oil in a large skillet over medium-high heat.
Step 5. Cook the chicken for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
Step 6. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
Step 7. In the same skillet, melt the butter over medium heat.
Step 8. Add the minced garlic and cook for 30 seconds until fragrant.
Step 9. Stir in the chicken broth, Dijon mustard, and whole grain mustard.
Step 10. Add the heavy cream and bring the mixture to a gentle simmer.
Step 11. Stir in the Parmesan cheese, lemon juice, salt, and black pepper.
Step 12. Simmer for 3 to 5 minutes until the sauce thickens slightly.
Step 13. Slice the chicken and arrange it on serving plates.
Step 14. Spoon the creamy mustard sauce generously over the chicken.
Step 15. Add the baby potatoes, broccoli, carrots, and avocado slices to each plate.
Step 16. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken, sauce, potatoes, and vegetables in separate airtight containers in the refrigerator for up to 3 days.
Reheat the chicken and sauce gently in a skillet over low heat or in the microwave until warmed through.
If the sauce becomes too thick during storage, stir in a small splash of chicken broth or cream while reheating.
Store avocado separately and slice fresh before serving, as it may brown during storage.
This dish is not recommended for freezing because the cream-based sauce can separate when thawed.
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