Ingredients
Scale
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup whole milk or cream
- 4 tablespoons unsalted butter
- Salt to taste
- 1 lb carrots, peeled and sliced into rounds
- 2 tablespoons butter
- 2 tablespoons honey or brown sugar
- 1/4 cup water
- A pinch of salt
Instructions
- Place the cubed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are fork-tender. Drain the water and return the potatoes to the pot. Mash them with butter and milk until they reach your desired consistency. Keep them warm and covered.
- Season the chicken breasts on both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Place the chicken in the pan and sear for 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the pan and set it aside on a plate, tented with foil to keep it warm.
- While the chicken is resting, place the sliced carrots in a medium saucepan with 1/4 cup of water, 2 tablespoons of butter, and honey. Bring to a simmer over medium heat. Cover and cook for 8-10 minutes. Once the carrots are tender, remove the lid and increase the heat slightly, stirring until the liquid evaporates and turns into a thick, shiny glaze that coats the carrots.
- In the same skillet used for the chicken, add the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth and scrape the bottom of the pan to release the browned bits (fond). Stir in the heavy cream, rosemary, and thyme. Let the sauce simmer for 3-5 minutes until it thickens slightly. Taste and adjust seasoning with salt and pepper.
- Return the chicken to the skillet for 1 minute to coat it in the warm sauce. To serve, place a large scoop of mashed potatoes on each plate and create a small well in the center. Place a chicken breast next to the potatoes and spoon plenty of the herb cream sauce over both. Garnish with the glazed carrots on the side and a sprig of fresh herbs.
- Cook Time: 60 minutes