Description
A comforting, complete meal featuring tender chicken in a creamy herb sauce, served with buttery mashed potatoes and sweet glazed carrots.
Ingredients
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4 boneless, skinless chicken breasts (680 g / 1.5 lb)
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon garlic powder
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1 tablespoon olive oil
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2 tablespoons unsalted butter
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1 small onion, finely chopped (100 g / 3.5 oz)
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3 cloves garlic, minced
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1 cup chicken broth (240 ml)
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1 cup heavy cream (240 ml)
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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½ teaspoon dried rosemary
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1 tablespoon all-purpose flour (8 g)
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900 g (2 lb) potatoes, peeled and cubed
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4 tablespoons unsalted butter (56 g)
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½ cup milk (120 ml)
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450 g (1 lb) carrots, sliced
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2 tablespoons honey
Instructions
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Season chicken with salt, pepper, and garlic powder. Sear in olive oil until golden; remove and set aside.
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In the same skillet, melt butter, sauté onion and garlic, then stir in flour.
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Add broth and cream, stir in herbs, and simmer. Return chicken and cook until done.
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Boil potatoes until tender, drain, mash with butter and milk, season to taste.
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Cook carrots with butter, honey, seasoning, and water until tender and glazed.
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Serve chicken over mashed potatoes with carrots on the side.
Notes
For extra flavor, allow the chicken to rest in the sauce for a few minutes before serving. Adjust seasoning to taste and serve warm for best results.
- Prep Time: 20 minutes
- Cook Time: 35 minutes