Tuesday, April 30, 2013

Pan-Roasted Chicken with Cheesy-Herb Mashed Potatoes

Pan-Roasted Chicken with Cheesy-Herb Mashed Potatoes from Cook's Country chosen by Jennifer at Come Rain or Come Shine

2 lbs small red potatoes, scrubbed and cut into 1-inch pieces
1 1/4 cups low-sodium chicken broth
1 (5-ounce) package Boursin cheese
1/4 cup minced fresh chives
4 (1/2 oz.) bone-in split chicken breasts, trimmed and halved crosswise
Salt and pepper
1 tbsp. vegetable oil
1 shallot, minced
1/4 cup dry white wine

Microwave potatoes and 1/2 cup broth in large covered bowl until potatoes are tender, 10-12 minutes.  Add 1/3 cup Boursin and 2 tablespoons chives and, using potato masher, mash mixture.

Meanwhile, pat chicken dry with paper towels and season with salt and pepper.  Heat oil in 12-inch skillet over medium-high heat until just smoking.  Cook chicken, skin side down, until well browned, 5 to 10 minutes.  Reduce heat to medium, cover, and cook until meat registered 160 degrees, 12 to 15 minutes.  Transfer chicken to platter and tent loosely with foil.

Pour off all but 1 tablespoon fat from skillet.  Add shallot and cook until softened, about 1 minute.  Add remaining 3/4 cup broth, wine, and any accumulated chicken juices and simmer until slightly thickened, about 3 minutes.

Off heat, whisk in remaining 2 tablespoons Boursin and remaining 2 tablespoons chives.  Season with salt and pepper to taste.  Pour sauce over chicken and serve with potatoes.

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