Brabant Potatoes

• 1 pound baking potatoes about 2 medium peeled, 1/2-in cubes
• 2 teaspoons olive oil blend with canola oil
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• green onions cup chopped, more white
• 2 tablespoons chopped cilantro or parsley
• 1 tablespoon worcestershire sauce
• 1 tablespoon chopped garlic
• 1 teaspoon grated lemon peel optional
• 1 teaspoon butter
• 12 ounces boneless skinless chicken breast halves
• 2 tablespoons whole grain mustard
• 1 teaspoon fines herbes
• 2 carrots sliced
• 1 pound broccoli florets
• salt
• black pepper

1. Put the potatoes in a saucepan and cover with water. Boil for 4 to 5 minutes, or until slightly tender. Drain and cool slightly.
2. Heat the oil in a nonstick skillet over medium-high heat. Add the potatoes, salt, and pepper. Cook, shaking the pan back and forth, for 10 to 12 minutes, or until browned and dry. Add the green onions, cilantro or parsley, Worcestershire, and garlic. Shake the pan again for about 1 minute. Add the butter and continue shaking the pan until it is melted.
3. Serve immediately.

potatoes, olive oil, salt, freshly ground black pepper, green onions, cilantro, worcestershire sauce, garlic, butter, chicken, whole grain mustard, fines herbes, carrots, broccoli florets, salt, black pepper

Taken from www.yummly.com/recipe/Brabant-Potatoes-1650513 (may not work)