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Monday, November 2, 2015

Butter Chicken with Garlic Parmesan Mashed Potatoes and Thyme Carrots

This is my last box of ingredients from Hello Fresh.  I will be sharing more of their recipes.  If you want to give them a try there is a great deal on GroupOn.  I wasn't too excited about this recipe but it turned out to be a delicious plateful of dinner.  Comfort mood and more.  Plus it used simple ingredients and didn't take long to make.

2 chicken breasts
2 T. butter
1/2 c. chicken stock
2 cloves of garlic, minced
4 sprigs of fresh thyme
1 large potato
1/4 c. Parmesan cheese
3 large carrots
olive oil
1/2 c. milk
First, clean and pare the carrots.  Cut lengthwise in 1/2.  Place on a cooky sheet and sprinkle with some olive oil, salt and pepper.  Sprinkle with thyme from 2 sprigs.  Bake at 400 for 25 minutes.
While the carrots are roasting....
Pare the potato and cut into small cubes.  Put into a saucepan and cover with water.  Bring to a boil.
Boil and cook for 10-12 minutes.  Drain.  Put 1 T. butter in pan with half of the garlic.  Add in milk and cheese.  Return potatoes to pan and mash with a potato masher.
At the same time:
Heat 1 T. olive oil in a skillet.  Add chicken.  Saute for 5 minutes on each side.  After 10 minutes of cooking add 1T. butter to the skillet along with the garlic and remaining thyme.  Once butter melts, spoon butter continually over chicken for 5 minutes.  Add chicken bouillon.  Bring to a boil and cook until the sauce thickens.

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