Creamy Dijon Chicken

Chicken bites coated in a creamy Dijon white wine sauce with fresh chopped garden thyme served over Fusilli pasta with a side of roasted sweet potatoes.

Ingredients:

2 chicken breasts diced into thin pieces

1 cup chicken broth

½ cup Dijon mustard

½ onion finely diced

4 garlic cloves pressed

1 teaspoon fresh thyme

1/2 cup white wine

1 teaspoon corn starch or more until desired consistency

1 teaspoon olive oil

1 teaspoon butter

Directions:

I used a cast iron pan for this but a Dutch oven would work great as well. Add the onions and garlic to the olive oil butter mix and cook until they soften. Add the chicken broth, Dijon, thyme, and white wine. Simmer down for a few minutes. Add the corn starch to thicken the sauce and then drop in the chicken pieces. Simmer on the stove for 5 minutes and then put in oven at 350 degrees for 15-20 minutes while your pasta cooks. 

For the candied sweet potatoes, we peeled 4 small potatoes and chopped them into cubes. Add a teaspoon or so of butter,two tablespoons brown sugar, sprinkle with salt. Stir well and bake on 400 until soft and starting to brown. You can broil at the end to brown them a but if you prefer. Enjoy!