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Quick Chicken with Gouda Gravy and Smashed Brocco-tatoes

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Ingredients

  • Quick Chicken with Gouda Gravy and Smashed Brocco-tatoes
  • 4 4
  • 30 brunch dinner lunch cheese poultry vegetables potatoes 30 Minute Meals sauté boil simmer Submitted by
  • Rachael Ray
  • 4 4 1-inch baking potatoes, peeled and cut into 1-inch chunks
  • Salt
  • 1 1 1-inch 1/2-inch broccoli—cut into 1-inch florets, stalks peeled and cut into 1/2-inch cubes
  • 4 4 4 skinless, boneless chicken breast halves (6 ounces each)
  • 2 2 1 tablespoons fresh thyme or 1 teaspoon dried
  • Pepper
  • 2 2 2 tablespoons extra virgin olive oil (EVOO)
  • 2 2 2 tablespoons butter
  • 2 2 2 tablespoons flour
  • 1/2 1/2 1/2 cup chicken broth
  • 1 1 1 cup milk or half-and-half
  • 1 1 1 cup shredded gouda cheese
  • to 10 8 to 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.
  • 2 6 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.
  • 1/2 to remaining 1/2 cup milk to the broccoli and potatoes and mash together; season with salt and pepper.
  • 1/2-inch-thick the chicken on an angle into 1/2-inch-thick slices and place on plates. Top with the gouda gravy. Serve with the brocco-tatoes.

Details

Preparation

Step 1

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