Ingredients
Scale
- 4 boneless skinless chicken breasts
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 cup chicken broth
- 2 pounds russet potatoes
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons brown sugar
Instructions
- Pat the chicken dry and season with salt and pepper. Mix garlic, parsley, and thyme; rub onto the chicken. Let it rest for 10 minutes.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken until golden brown, about 5-6 minutes per side. Add butter to baste until cooked through (internal temp of 165°F). Remove and tent with foil.
- In the same skillet, add brown sugar and balsamic vinegar; stir until dissolved. Pour in chicken broth and simmer until reduced by half.
- Boil peeled potato chunks in salted water until fork-tender (15-20 minutes). Drain, return to pot, add butter and cream; mash until smooth.
- Serve by placing mashed potatoes on plates, topping with chicken and drizzling with sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with mashed potatoes (300g)
- Calories: 540
- Sugar: 5g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg