Wednesday, August 28, 2013

Pan-Seared Chicken Breasts with Potato Rosti

This is a twist on roasted chicken and mashed potatoes. Instead of roasting a whole chicken, I roast chicken breasts and instead of mashed potatoes for a side dish I make potato rosti (which are very similar to hash browns). And this meal uses fresh clean flavors that pair well with chicken such as lemon, garlic, and white wine. The end result is a juicy, succulent chicken breast and a crispy potato rosti on the side. This whole meal is pretty simple make but the flavors are so wonderful, this might become a weeknight staple in your home! And you don't have to worry about carving a whole chicken!

4 chicken breasts, skin-on
1 lemon, cut into eighths
2 garlic cloves, minced
a splash of white wine
a splash of chicken stock
glug of olive oil
4 large yukon gold potatoes, peeled and coarsely grated
1/2 stick of butter
salt and pepper

Preheat oven to 425°F

Heat olive oil in a nonstick pan over high heat

Season chicken breasts with salt and pepper then place them in the pan skin side down to fry for 3-4 minutes, until the skin is golden brown

Then place the chicken in a small roasting tray

Meanwhile, deglaze the pan with white and chicken stock then add the lemon and garlic and let it boil for a minute

Pour the hot lemon mixture over the chicken breasts and cook them in the oven for 15 minutes

In the same pan, melt the butter then add it to a bowl with the grated potatoes, salt, and pepper

Add the potato mixutre to the pan, pressing it into 4 rings so that it's packed tightly

Cook for a few minutes on one side, until golden brown, then flip and cook it in the oven for 10 minutes

Serve each chicken breast with a drizzle of the pan juices and a potato rosti