Ingredients
- 4 boneless, skinless chicken breasts
- 3 cloves of fresh garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1/4 cup balsamic vinegar
- 1/2 cup chicken broth
- 2 large russet potatoes, peeled and cubed
- 1/2 cup heavy cream
- Salt and pepper, to taste
Instructions
- Season chicken with garlic, parsley, thyme, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken for 5-6 minutes per side until golden brown and cooked through to 165°F (75°C).
- Baste with butter and pan juices, then remove chicken and let it rest.
- Deglaze the skillet with brown sugar, balsamic vinegar, and chicken broth, scraping up browned bits, and simmer until reduced by half.
- Boil russet potato cubes until fork-tender, about 15-20 minutes.
- Mash potatoes with butter and heavy cream until smooth.
- Plate the mashed potatoes, top with chicken, and drizzle with pan sauce.
- Garnish with additional herbs before serving.
Notes
Great to serve with a simple salad or roasted vegetables. Can substitute herbs and fats for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: American
- Diet: Non-Vegetarian