Description
A comforting and hearty dish featuring tender chicken in a rich, savory cream sauce, served alongside creamy mashed potatoes and glazed carrots.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 4 large potatoes, peeled and cubed
- 1/2 cup milk
- 2 tablespoons butter
- 4 carrots, sliced
- 1 tablespoon honey
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat and cook chicken until golden brown on both sides, about 5-6 minutes per side. Remove and set aside.
- In the same skillet, add onion and garlic, sauté until softened, about 3-4 minutes. Pour in chicken broth and scrape up any browned bits. Stir in heavy cream and thyme, bring to a simmer.
- Return chicken to the skillet, reduce heat to low, and let simmer for 10-15 minutes until chicken is cooked through and sauce thickens slightly.
- While the chicken cooks, boil potatoes in salted water until tender, about 15-20 minutes. Drain, mash with milk and butter until smooth. Season with salt and pepper.
- In a separate pan, steam or boil carrots until tender, about 8-10 minutes. Drain and toss with honey and a pinch of salt.
- Serve chicken with cream sauce over mashed potatoes, accompanied by glazed carrots. Garnish with fresh parsley.
Notes
You can customize the seasonings to taste.