Quick Chicken with Gouda Gravy and Smashed Brocco-tatoes
Tags: brunch dinner lunch cheese poultry vegetables potatoes 30 Minute Meals sauté boil simmer Submitted by
baking potatoes, peeled and cut into 1-inch chunks
head broccoli—cut into 1-inch florets, stalks peeled and cut into ½-inch cubes
skinless, boneless chicken breast halves (6 ounces each)
tablespoons fresh thyme or 1 teaspoon dried
tablespoons extra virgin olive oil (EVOO)
cup chicken broth
cup milk or half-and-half
cup shredded gouda cheese
PreparationIn a large saucepan, cover the potatoes with cold water. Bring to a boil, salt the water and simmer for 10 minutes. Add the broccoli and cook for 8 minutes. Drain and return the vegetables to the saucepan.
While the vegetables are cooking, season the chicken with the thyme and salt and pepper. In a skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the chicken and cook for 6 minutes on each side.
In a small, heavy saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, then whisk in the chicken broth and ½ cup milk and cook until thickened, 2-3 minutes. Season with salt and pepper. Using a wooden spoon, stir in the cheese in a figure-eight motion until melted, 2 minutes. Remove from the heat.
Add the remaining ½ cup milk to the broccoli and potatoes and mash together; season with salt and pepper.
Cut the chicken on an angle into ½-inch-thick slices and place on plates. Top with the gouda gravy. Serve with the brocco-tatoes.