Learn how to Cook Dijon Glazed Chicken Breasts with Zucchini and Mashed Potatoes

Learn how to cook Dijon glazed chicken breasts with zucchini and mashed potatoes in this video.

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Transcript

Hi, I’m Amy Riolo. Today, we’re working in the kitchen at Sur La Table in Arlington, Virginia. And I’m making Dijon Glazed Chicken Breast with herb, olive oil and mashed potatoes. The first thing that we’re going to do is bread our chicken breast in flour, then we’re going to sauté them and we’re going to add our zucchini and let them simmer in the pan. While we’re doing that, we’ll cook our potatoes to make our herb, olive oil mashed potatoes and in the end we’ll plate everything together. To make or Dijon Glazed Chicken Breast, we’ll need one quarter cup of all purpose flour, 1 teaspoon kosher salt, freshly grounded pepper, 2 boneless, skinless chicken breast, approximately 8 ounces each, which we sliced in half, widthwise. One tablespoon of extra virgin olive oil, 2 cups reduced sodium stock, 3 zucchini cut into thin slices, 2 tablespoons Dijon mustard. With the potatoes, we’ll need a quarter pound baby golden potatoes which have been scrubbed and quartered. One quarter cup, freshly squeezed lemon juice, 2 tablespoons extra virgin olive oil, the zest of 1 lemon, ¼ cup cilantro, finely chopped, one quarter cup dill, finely chopped, ½ teaspoon kosher salt and one quarter teaspoon freshly ground black pepper. The tools which we’ll be using today are a large skillet with a cover, a serving platter, a large pot and the potato masher. It’s always important to remember safety. Today, we’re going to be working with hot temperatures, so it’s important to always have children supervised in the kitchen. Before we begin, let me tell you a little bit about myself. I’m a cookbook author, food history lecturer, cooking instructor and restaurant consultant based in the Washington D.C area. The recipe which we’re going to be making today is from my cookbook entitled “The Mediterranean Diabetes Cookbook.” which will be out in the spring of 2010. So, let’s start by breading our chicken.