Herby Butterbasted Chicken with Peppery Potato Mash and Crispy Carrots

Basting is a fancy way of saying juices are poured over meat during cooking to keep it extra moist. In this recipe, thyme-infused butter adds a world of flavor and just the right amount of indulgence to the seared chicken. The meal is rounded out with crispy carrots and mashed potatoes spiked with pepper and creamy Parmesan.




 

Ingredients:

– 12 ounce Chicken Breast
– 1 unit Gluten Free Chicken Demi Glace (Milk)
– 0.25 ounce Thyme
– 2 clove Garlic
– 1 box 2% Reduced Fat Milk (Milk)
– 2 unit Carrot
– 12 ounce Russet Potatoes
– 0.25 cup Parmesan Cheese (Milk)
– unit Salt*
– unit Pepper*
– 2 teaspoon Olive Oil*
– 2 tablespoon Butter* (Milk)

Nutrition Values/ per serving

– Energy (kJ)2812 kJ
– Calories672 kcal
– Fat 26 g
– Saturated Fat 13 g
– Carbohydrate 59 g
– Sugar 14 g
– Dietary Fiber 8 g
– Protein 54 g
– Cholesterol 175 mg
– Sodium 710 mg


Related recipe: Honey-Lime Chicken And Avocado Salad

Preparation:

Step 1: Wash and dry all produce. Preheat oven to 400 degrees. Mince 1 clove garlic. Smash remaining clove. Peel and cut carrots into ½-inch coins, then toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until softened, about 25 minutes, turning once halfway through.

Herby Butterbasted Chicken with Peppery Potato Mash and Crispy Carrots

Step 2: Peel and cut potatoes into ¾-inch cubes. Place potatoes in a medium pot with a pinch of salt and enough water to cover. Bring to a boil, then reduce to a simmer until easily pierced with a fork, 10-12 minutes. Drain.

Herby Butterbasted Chicken with Peppery Potato Mash and Crispy Carrots

Step 3: Heat a drizzle of olive oil in a large pan over medium heat. Season chicken on all sides with salt and pepper. Add to pan and sear until golden brown and almost cooked through, 4-5 minutes per side.

Herby Butterbasted Chicken with Peppery Potato Mash and Crispy Carrots

Step 4: Add 1 TBSP butter, smashed garlic, and thyme sprigs to pan. Once butter melts, tilt pan towards you and repeatedly spoon infused butter over chicken for about 30 seconds. Add demi-glace and ½ cup water, and increase heat to high. Stir to combine, then reduce until thick. Spoon glaze over chicken. Remove from pan and set aside to rest.




 
 
Herby Butterbasted Chicken with Peppery Potato Mash and Crispy Carrots

Step 5: Heat 1 TBSP butter and minced garlic in same medium pot over low heat. Cook until fragrant, about 90 seconds. Return potatoes to pot along with 1/3 cup milk. Mash with potato masher or fork until smooth. Mash in Parmesan cheese, and season with salt and lots of pepper.

Herby Butterbasted Chicken with Peppery Potato Mash and Crispy Carrots

Step 6: Serve chicken on a bed of mashed potatoes and carrots. Drizzle with any remaining glaze. TIP: If glaze has become too thick, add a splash of water and stir to loosen.

Herby Butterbasted Chicken with Peppery Potato Mash and Crispy Carrots


Related recipe: Chicken and Lentil Salad with Feta Cream

Source: www.hellofresh.com

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