Monday, October 19, 2009

"a romantic dinner on a budget"

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.
                                       

beurre blanc 
chicken and herbed 
mashed potatoes
SERVES 2
ingredients:
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, chopped
2  Tbl. fresh thyme


directions:
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.


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