2 medium baking potatoes, chopped into 1 inch dice
1 tbsp parsley, chopped
2 tbsp thyme
Instructions
Preheat oven to 350 degrees Fahrenheit. Season chicken breasts with salt and pepper. Add to heated skillet coated with olive oil. Brown chicken on both sides; then set on a baking sheet covered with foil and bake 10 minutes. Remove from oven and set aside.
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.
In a large saucepan, boil diced potatoes until softened; drain and mash to desired texture. Heat remaining heavy cream with 2 Tbl. of prepared butter sauce. Combine this mixture with potatoes, plus parsley and thyme. Season with salt and pepper.
Place a mound of potatoes on each plate, topped with a chicken breast. Drizzle a bit of butter sauce over the chicken and serve extra sauce on the side.
Originally Submitted
10/7/2013
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