I received the Fall 2009 issue of The Nest last week and I've been carrying it around hoping to get a chance to read it.
Well the hubby must have been bored because he got a chance to skim through it before I did and announced this weekend that he wanted me to make the recipe on page 67. So tonight's dinner was taken directly from The Nest's, 4 Dinner Dilemmas Solved.
chicken and herbed
2 chicken breasts (salt and pepper to taste)
2 Tbl. extra-virgin olive oil
1/2 cup white wine
1 Tbl. garlic, minced
2 Tbl + 1/4 cup heavy cream
2 sticks unsalted butter, diced
2 medium baking potatoes, chopped into 1 inch cubes
1 Tbl. fresh parsley, chopped2 Tbl. fresh thyme
1. Preheat oven to 350 f. Season chicken breast with salt and pepper. Add to heated skillet coated with olive oil. Brown chicken on both sides; then set on baking sheet covered with foil and bake for 15 minutes. Remove from oven and set aside.
2. In a small saucepan over medium-low heat, add white wine and minced garlic. When the wine comes to a simmer, add 2 Tbl. heavy cream and stir. Slowly add butter, whisking until fully melted. Set aside.
3. In a large saucepan, boil diced potatoes until softened; drain and mash to desired texture. Heat the remaining heavy cream with 2 Tbl. of prepared butter sauce. Combine this mixture with potatoes, plus parsley and thyme. Season with salt and pepper.
4. Place a mound of potatoes on each plate, topped with chicken breast. Drizzle a bit of butter sauce over the chicken and serve extra sauce on the side.