Pan Seared Chicken With Goat Cheese Mashed Potatoes Food
PAN-SEARED CHICKEN WITH GOAT CHEESE MASHED POTATOES
Categories Chicken Potato Poultry Dinner Goat Cheese Arugula Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Whisk 6 tablespoons olive oil, thyme, rosemary and pepper in 13x9x2-inch glass baking dish. Add chicken breast halves and turn to coat. Cover with plastic wrap and refrigerate at least 4 hours and up to 1 day.
- Preheat oven to 450°F. Scrape herb coating off chicken and sprinkle chicken with salt and pepper. Heat 3 tablespoons olive oil in heavy large ovenproof skillet over high heat. Place marinated chicken breasts, skin side down, in skillet. Sear chicken until crisp and golden brown, about 5 minutes. Turn chicken and sear 4 minutes on second side. Transfer skillet to oven and bake until chicken is cooked through, about 6 minutes.
- Whisk lemon juice and remaining 1 tablespoon olive oil in large bowl to blend. Season dressing to taste with salt and pepper. Add arugula to dressing in bowl and toss to coat. Divide mashed potatoes among 6 plates. Top mashed potatoes with arugula salad, then with chicken breasts. Serve immediately.
ROASTED CHICKEN WITH GARLIC MASHED POTATOES
Steps:
- Pan sear breasts on both sides and finish in a preheated 350 degree oven for about 10 to 15 minutes or until done.
- Cook potatoes in water until cooked through. While still hot add the remaining ingredients and mash well.
SEARED CHICKEN WITH SMASHED POTATOES & HERBED PAN SAUCE
From Woman's Day's facebook page -- Rustic, skin-on smashed potatoes offer all the flavor of mashed potatoes, but with much less work, making them ideal for weeknight dinner. They're also just the thing to soak up all the (irresistible) extra pan sauce.
Provided by KerfuffleUponWincle
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the potatoes in a large saucepan and cover with cold water. Bring to a boil, add 2 tsp salt, reduce heat and simmer until just tender, 15 to 18 minutes.
- Reserve 1/2 cup of the cooking water; drain the potatoes and return them to the pot. Gently smash with 1/4 cup of the cooking water (adding more if the potatoes seem very dry).
- While the potatoes are cooking, heat the oil in a large skillet over medium heat. Season the chicken with 1/2 tsp each salt and pepper and cook until golden brown and cooked through, 6 to 8 minutes per side; transfer to plates.
- Add the wine to the skillet and simmer for 2 minutes. Remove from heat and whisk in the sour cream, mustard and parsley. Spoon over the potatoes and chicken.
Nutrition Facts : Calories 355.9, Fat 8.6, SaturatedFat 2.3, Cholesterol 81.4, Sodium 200.2, Carbohydrate 32, Fiber 4, Sugar 1.8, Protein 29.2
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