Chicken with Potatoes and Cream Sauce

Instructions

• 1
  Preheat the oven to 180 °C and prepare a baking dish (approximately 15 cm × 20 cm).
• 2
  Thoroughly clean the potatoes with a brush under running water, but do not peel them. After cleaning, cut them into quarters and salt them.
• 3
  Pour the cooking cream and chicken broth into the prepared baking dish, add thyme, rosemary, 2 tablespoons of oil, and Dijon mustard, and mix everything together. Place the cut potatoes into the mixture, put the dish in the preheated oven, and bake for 35⁠–⁠40 minutes at 175⁠–⁠180 °C.
• 4
  Meanwhile, clean, salt, and pepper the chicken breasts.
• 5
  After the specified time, remove the dish from the oven and place the chicken breasts on the potatoes. Return the dish to the oven and bake for another 15⁠–⁠18 minutes at 175⁠–⁠180 °C.
• 6
  Remove the dish from the oven, stir its contents, and let it cool for 2⁠–⁠3 minutes. Then divide the mixture into 4 servings and serve.