westerndinnerMediaWeeknight

Chicken Fillets in Creamy Vegetable Sauce with Garlic Mashed Potatoes

Tender braised chicken in a velvety cream sauce with sweet peppers and celery, over buttery garlic mash.

50 min2 porciones

Ingredientes

2 piece chicken fillets · boneless, skinless
vegetable oil · for searing
butter · for searing chicken
salt · to taste, for seasoning chicken
black pepper · to taste, for seasoning chicken
1 piece onion · diced
butter · for sautéing vegetables
2 clove garlic · minced
1 piece celery · stalk, sliced
1 piece red bell pepper · diced
1 tbsp all-purpose flour · for thickening the sauce
3/4 cup broth · chicken or vegetable broth
1 1/4 cup heavy cream
salt · to taste, for the sauce
black pepper · to taste, for the sauce
fresh parsley · chopped, for garnish
potatoes · peeled and cubed, for mash
1 tsp salt · for boiling potatoes
butter · for mashed potatoes
3/8 cup milk · for mashed potatoes
1 clove garlic · minced or crushed, for mashed potatoes
green onions · sliced, for mashed potatoes
salt · to taste, for mashed potatoes
black pepper · to taste, for mashed potatoes

Preparación

1
Sear the Chicken
Season both chicken fillets with salt and black pepper on both sides. Heat a drizzle of vegetable oil and a knob of butter in a skillet over medium-high heat. Sear the chicken fillets until golden brown on both sides. Remove from the pan and set aside.
2
Boil the Potatoes
Peel and cube the potatoes. Place them in a pot, cover with water, add 1 teaspoon of salt, and bring to a boil. Cook until completely tender, about 15–20 minutes.
3
Sauté the Vegetables
In the same skillet used for the chicken, melt a knob of butter over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Add the minced garlic, sliced celery, and diced red bell pepper. Sauté for another 3–4 minutes until the vegetables begin to soften.
4
Add Flour to Vegetables
Sprinkle 1 tablespoon of flour over the sautéed vegetables and stir well to coat everything evenly. Cook for 1 minute to eliminate the raw flour taste.
5
Build the Cream Sauce
Pour in 200 ml of broth and stir to combine, scraping up any browned bits from the pan. Then pour in 300 ml of heavy cream. Stir well and season with salt and black pepper to taste. Bring to a gentle simmer.
6
Braise the Chicken
Return the seared chicken fillets to the skillet, nestling them into the cream sauce. Cover and braise over low-medium heat for 20–25 minutes, until the chicken is fully cooked through and the sauce has thickened.
7
Make the Mashed Potatoes
Drain the cooked potatoes and return them to the pot. Add a generous knob of butter, 100 ml of warm milk, and the minced garlic. Mash until smooth and creamy. Stir in sliced green onions and season with salt and black pepper to taste.
8
Plate and Garnish
Spoon a generous portion of garlic mashed potatoes onto each plate. Place a chicken fillet on top or alongside, and ladle the creamy vegetable sauce over the chicken. Garnish with freshly chopped parsley and serve immediately.