- 4
- 50 mins
Ingredients
- 4 boneless, skinless chicken breasts
- 6 oz cherry tomatoes
- 2 garlic cloves, smashed to flatten
- 1 1/2 lbs Yukon Gold potatoes, large diced
- 1/2 lb green beans, stems cut off
- 1 bunch basil, leaves picked from stems
- 4 Tbsp butter
- 2 Tbsp Quark cheese
- 3 Tbsp all-purpose flour
- 2 Tbsp red wine vinegar
Preparation
Step 1
1. Heat medium pot of salted water to boil on high. Fill large bowl with ice water; add pinch of salt and set aside.
2. Add green beans to pot of boiling water. Cook 2-3 minutes, until bright green and slightly softened.
3. Leaving the pot of water boiling, using a slotted spoon or strainer, immediately transfer the blanched green beans to the bowl of ice water. Let stand until completely cool. Drain thoroughly, and pat dry with paper towels. Transfer to medium bowl.
4. Add potatoes and garlic to same pot of boiling water. Cook 14-16 minutes, until tender when pierced with a fork.
5. While potatoes cook, place flour on plate. Pat chicken dry with paper towels; season with salt & pepper on both sides. Thoroughly coat 1 side of seasoned chicken in the flour.
6. In large pan, heat 1 Tbsp olive oil on medium-high until hot. Add the chicken, coated side down. Cook 4-6 minutes per side, until lightly browned and cooked through. Turn off heat, leaving browned bits in the pan; transfer chicken to cutting board.
7. Add 1 Tbsp olive oil to pan of reserved browned bits; heating on medium-high until hot. Add tomatoes. Cook without stirring for 2-3 minutes, until browned and slightly softened. Add 1 1/2 Tbsp red wine vinegar and 2 Tbsp water. Season with salt & pepper. Continue to cook, stirring constantly and scraping up any fond from the bottom of the pan, for 1 minute until thoroughly combined and tomatoes have softened. Turn off heat.
8. When potatoes are done, turn off heat. Drain thoroughly and return to the pot. Add the quark cheese, butter, drizzle of olive oil. Season with salt & pepper.
9. Using fork, mash potatoes to desired consistency. Season with salt & pepper to taste. Set aside in warm place.
10. To the bowl of shocked green beans, add half of basil, 1/2 Tbsp vinegar, drizzle of olive oil. Stir to combine; season with salt & pepper.
11. Serve green beans, chicken and mashed potatoes. Top the chicken with the blistered tomatoes. Garnish with basil.