ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Chicken Saute with Rosemary Glaze and Minted Mash Potatoes

Updated on July 31, 2011

This is a delicious dish bursting with flavor through a blend of fresh herbs and wonderful oils and vinegars. An easy dish to create using classic techniques this is a meal that can shine on any table. For me it's not only the way the chicken is cooked it is the blends of ingredients that come together to create a mouth watering glaze that really makes the dish. I have herbs all over my garden so i often try to create dishes that incorporate the wonder flavors they deliver. This is a dish that has fast become a classic in my home. All of the oils, Vinegars, Seasoning salts and more I get from a great store called Oleaceae in NM (they ship too) and if you want to take a look at what selection they have they have a great website at www.Oleaceaeoliveoil.com

Ingredients For 2 People

2 Nice Chicken Breasts

2 Tbsp Garlic Oil

1 Garlic Clove Minced

2 Tbsp Fresh Chopped Rosemary

2 Tbsp Fresh Chopped Mint

1 Cup Fresh Chicken Stock

2 Tbsp Pinot Noir Red Wine Vinegar

4 Medium Sized Potatoes (Peeled)

1 Egg Yolk

Good Knob of Butter

Fleur de Sel Grill Spices (to season)

Firstly season the chicken with the Fleur de Sel spice mix (or just S & P if you have none) and let sit for 10 mins. Then put a pan of water on high to get ready for the potatoes. In a saute pan heat the oil over high heat, when hot enough place the chicken breasts in the pan and saute on each side for 4 minutes (until they get a nice brown color). When the pan of water is boiling add the potatoes. Once the chicken has been cooking for 4 minutes either side turn the heat down to a medium low and cover for 10-12 minutes, turning once. As soon as the chicken is ready, remove and put in a bowl. Then turn the skillet back up to high and saute the rosemay and garlic for 30 seconds until fragrant. At this point add the Red Wine vinegar for a further 20 seconds before adding the stock. When the sauce has thickened too a nice consistency (about 7 mins or until reduced by about half) add the chicken back to the pan, cooking for a minute either side. Meanwhile drain the cooked potatoes, add the seasoning, mint, butter and egg yolk and mash until smooth. Place a portion of the potatoes on each plate and add the chicken. Pour the remaining glaze over the chicken and serve with your desired vegetables. Enjoy!

Comments

    0 of 8192 characters used
    Post Comment

    • Beth100 profile image

      Beth100 5 years ago from Canada

      Yum! This sounds scrumptous and the photo is tempting! Thanks for sharing!

    Click to Rate This Article