|2 servings||calories per servings 480||protein serving 36 g||carbs per serving 37 g||total fat per serving 20 g|
Flavorful chicken breast, buttery, cheesy mashed potatoes and a fresh green salad are a no-fail combination, but add in a vivacious pan sauce made with sautéed shallot and balsamic vinegar, and you’re in for an unforgettable meal. The best part? It’s ready in around half an hour, so it’s perfect for even your busiest weeknights.
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrates||37 g|
|Dietary Fiber||5 g|
MISE EN PLACE
• Peel potato. Cut into 1-inch dice. Cover with water.
• Crush and peel garlic.
• Peel, halve and thinly slice shallot.
• Pick and chop parsley leaves.
• Pick and chop oregano leaves.
• Discard any tough spinach stems.
• Place a saucepan over high heat. Add potato, garlic, 1 teaspoon kosher salt and enough water to cover. Cover pan.
• When water boils, reduce heat to medium-low. Simmer until potato is fork-tender, 15-18 minutes.
• Reserve 1/2 cup cooking liquid. Drain potato.
While potato simmers, season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
Place a sauté pan over medium-high heat. Add 1/2 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on first side, 3-4 minutes.
• Flip chicken. Cook without disturbing until chicken is seared on other side, 1-2 minutes.
• Add shallot to pan. Reduce heat to low. Cook, stirring, until shallot begins to become translucent, 1-2 minutes.
• Add wine, stirring and scraping to deglaze pan.
• Add 1/4 cup water and bouillon. Cook, stirring, until bouillon is dissolved. Remove pan from heat.
• Add vinegar. Cook, stirring, until sauce thickens slightly, about 1 minute.
• Turn chicken to coat in sauce. Transfer to a bowl.
• Toss with parsley and oregano. Cover to keep warm.
• Combine potatoes, Parmesan cheese and 1 pat butter. Mash well.
• Adjust consistency as desired with reserved cooking liquid. Taste and adjust seasoning as desired with PeachDish Salt and pepper.
Stir remaining 1 pat butter into sauce. Taste and adjust seasoning as desired.
• Divide spinach between 2 plates. Drizzle with a total 1 teaspoon olive oil. Sprinkle with PeachDish Salt.
• Place chicken over spinach. Drizzle with sauce.
• Serve with mashed potatoes, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...