Creamy Dijon Dinner

Directions

1. Preheat oven to 450 degrees. Toss potatoes on a baking sheet with a large drizzle of olive oil and 1/2 tablespoon of seasonings, salt and pepper. Roast until brown, 20-25 minutes.
2. While the potatoes roast, heat 2 tablespoons of olive oil in a sauté, pan over medium-high heat. Add zucchini and cook, stirring often until browned and tender, 3-6 minutes. Remove from pan and keep warm.
3. Pat chicken filets dry with a paper towel and season with remaining seasoning. Heat more olive oil in the same pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. (reduce heat if the outside is browning too fast). Transfer chicken to a cutting board and allow to rest for 5 minutes.
4. Heat more olive oil in the same pan over medium heat. Add scallion whites and garlic, cook, stirring until fragrant, 30 seconds. Stir in stock and continue cooking until reduced slightly. Remove from heat to cool slightly then add the sour cream and mustard to the pan. Season with salt and pepper. If the sauce seems too thick, add a splash of water.
5. Slice chicken crosswise, and divide chicken, potatoes, and zucchini between plates. Drizzle chicken with sauce and sprinkle with remaining green onions.