Pan-Seared Chicken with Goat Cheese Mashed Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For our anniversary, my husband and I went to Fiddle Heads in nearby Buffalo a restaurant that’s always our first choice for special occasions, says Noreen Flynn of Kenmore, New York. The chicken with mashed potatoes and greens I had last time was terrific; it would even be good enough to serve to guests during the holidays. Marinate the chicken overnight to make the most of the fresh herbs their flavors will infuse the meat, with delicious results. Ingredients:
10 tablespoons olive oil |
1/2 cup chopped fresh thyme |
3 tablespoons chopped fresh rosemary |
1 teaspoon crushed black pepper |
6 boneless chicken breast halves with skin |
2 tablespoons fresh lemon juice |
3 bunches arugula, stem ends trimmed |
goat cheese mashed potatoes |
Directions:
1. Whisk 6 tablespoons olive oil, thyme, rosemary and pepper in 13x9x2-inch glass baking dish. Add chicken breast halves and turn to coat. Cover with plastic wrap and refrigerate at least 4 hours and up to 1 day.
2. Preheat oven to 450°F. Scrape herb coating off chicken and sprinkle chicken with salt and pepper. Heat 3 tablespoons olive oil in heavy large ovenproof skillet over high heat. Place marinated chicken breasts, skin side down, in skillet. Sear chicken until crisp and golden brown, about 5 minutes. Turn chicken and sear 4 minutes on second side. Transfer skillet to oven and bake until chicken is cooked through, about 6 minutes.
3. Whisk lemon juice and remaining 1 tablespoon olive oil in large bowl to blend. Season dressing to taste with salt and pepper. Add arugula to dressing in bowl and toss to coat. Divide mashed potatoes among 6 plates. Top mashed potatoes with arugula salad, then with chicken breasts. Serve immediately.
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