This is a delicious Hello Fresh recipe. If you haven't tried their site, I highly recommend it. You choose 3 recipes out of 7 choices, and they deliver the ingredients and recipes to your home. They have some great deals right now. (NO they don't pay me for endorsements!)
This recipe serves 4.
4 cloves of garlic
4 carrots
2 -3 large russet potatoes
4 chicken breasts
1/4 oz. fresh thyme
2 T. chicken demi-glace'
2/3 c. milk
1/2 c. parmesan cheese
4 T. butter
Mince 2 cloves of garlic and Chop the other 2 cloves. Peel and cut carrots in 1/2" rounds. Cut on the diagaonal. Put carrots on a cooky sheet and toss with a little olive oil and salt and pepper. Bake at 400 degrees for 25 minutes. Peel potatoes and dice. Put in a saucepan and cover with water. Add a pinch of salt. Bring to a boil and simmer 10-12 minutes. Drain. Heat 2 T. butter in potato pot and add minced garlic. Saute several minutes. Return potatoes to pan, remove from heat. Add milk and pamesan cheese, mash potatoes with a potato masher. In a fry pan heat olive oil and add chicken breasts. Cook for 4 minutes-8 minutes or until no longer pink. Add 2 T. butter to pan along with demi-glace and 1/2 c. water. Spoon sauce over chicken while heating sauce. Add thyme.
This recipe serves 4.
4 cloves of garlic
4 carrots
2 -3 large russet potatoes
4 chicken breasts
1/4 oz. fresh thyme
2 T. chicken demi-glace'
2/3 c. milk
1/2 c. parmesan cheese
4 T. butter
Mince 2 cloves of garlic and Chop the other 2 cloves. Peel and cut carrots in 1/2" rounds. Cut on the diagaonal. Put carrots on a cooky sheet and toss with a little olive oil and salt and pepper. Bake at 400 degrees for 25 minutes. Peel potatoes and dice. Put in a saucepan and cover with water. Add a pinch of salt. Bring to a boil and simmer 10-12 minutes. Drain. Heat 2 T. butter in potato pot and add minced garlic. Saute several minutes. Return potatoes to pan, remove from heat. Add milk and pamesan cheese, mash potatoes with a potato masher. In a fry pan heat olive oil and add chicken breasts. Cook for 4 minutes-8 minutes or until no longer pink. Add 2 T. butter to pan along with demi-glace and 1/2 c. water. Spoon sauce over chicken while heating sauce. Add thyme.
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