Golden chicken breasts in a silky garlic cream sauce

≈ $4.70/serving$5.23at the cheapest of your stores this week · 7 ingredients on sale

Ingredients

• chicken breast2 breasts
• garlic6 cloves
• whipping cream1 cup
• chicken stock1/2 cup
• russet potato3 large
• frozen peas1½ cups
• butter3 tbsp
• whole milk1/4 cup
• thyme leaves1 tsp

Method

1Boil and mash

• •Peel the potatoes and cut them into 1 inch chunks.
• •Add the potatoes to a pot of cold salted water and bring to a boil.
• •Cook 12 to 15 minutes until a fork slides in easily.
• •Drain, then mash with 2 tbsp of the butter and the milk until smooth.
• •Season the mash to taste with salt and cover to keep warm.

2Sear the chicken

• •Meanwhile, slice each chicken breast in half horizontally into two thin cutlets.
• •Season the cutlets with salt and pepper.
• •Heat 1 tbsp oil in a large pan over medium-high heat.
• •Sear the chicken 3 to 4 minutes per side until golden and cooked through.
• •Move the chicken to a plate.

3Make the garlic cream sauce

• •Melt the remaining butter in the same pan over medium heat.
• •Thinly slice the garlic cloves and cook them 1 to 2 minutes until golden and fragrant.
• •Pour in the chicken stock, scraping up the browned bits.
• •Add the cream and thyme and simmer 3 minutes until the sauce coats a spoon.
• •Return the chicken and its juices and warm 2 minutes in the sauce.
• •Season to taste.

4Cook the peas

• •Simmer the peas in a small pot of salted water 2 minutes.
• •Drain and toss with a small knob of butter.

5Plate

• •Plate the mash and peas.
• •Top with the chicken and spoon the garlic cream sauce generously over everything.