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Monday, December 5, 2016

Herb Butter Basted Chicken with Potato Mash and Crispy Carrots

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. 

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