March 23, 2016
Pan Roasted Chicken Breast with Creamed Potatoes
This recipe makes us want to curl up by the fire on a cold night. Take comfort food to a new level with this pan roasted chicken, wilted vegetables, and creamed potatoes recipe.
- 4 medium russet or yellow potatoes
- 1/2 cup milk
- 1 tbsp butter
- 1/2 tsp
- 1 tsp salt, plus more to taste
- Pinch of ground white pepper
Pan Roasted Chicken & Wilted Vegetables:
- 2 chicken breasts
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 cloves of garlic, crushed
- 2 springs of rosemary and thyme
- 1 tbsp butter
- 1 tbsp vegetable oil
- 2 handfuls of spinach leaves
- 1 carrot
Peel, rinse, and cut potatoes into even chunks.
Place potatoes in a saucepan, season with 1 tsp of salt, and cover with cold water – allows the potatoes to cook evenly. Bring the potatoes to a boil, lower the heat to medium, and simmer for about 20-25 minutes or until perfectly tender.
Drain the potatoes, place them back in the sauce pan, and mash the potatoes with over low heat.
To create a perfectly creamy texture, place potatoes through a ricer, or process with an electric mixer until smooth. Add the milk, butter, pepper, and apple cider vinegar and mix until creamy. Leave creamed potatoes in the saucepan with the lid closed to keep warm.
While potatoes are boiling, preheat oven to 400 F, and prep the chicken breasts and carrot.
To create carrot ribbons, using a peeler remove the outer layer of the carrot and continue peeling.
Remove chicken from the refrigerator 15- 20 minutes prior to cooking. This ensures an even cook on the chicken. Pat the chicken dry with paper towels and season with salt and pepper on both sides.
Once creamed potatoes are ready, drizzle oil on a hot pan that’s been heating up on medium heat for a couple of minutes.
Lay the chicken breasts flat on the pan and cook for about 5-6 minutes. Do not move the chicken or flip to the other side until a golden crust has formed. Add butter, garlic, and herbs to the pan.
Using a small spoon, scoop and pour melted butter from the pan over the chicken a few times. Flip the chicken to the other side and cook for about 5-6 minutes more. Cook on the chicken will vary according to it’s size and the breasts are ready when the meat thermometer reads 160-165 F.
Remove chicken from the pan and let rest for a couple of minutes. While chicken rests, add two handfuls of spinach leaves and carrot ribbons to the pan & cook until lightly wilted.
To serve, create a bed of creamed potatoes on the bottom of a plate, layer vegetables and chicken breast on top.