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Creamy Sun-Dried Tomato Parmesan Chicken with Buttery Mashed Potatoes

Creamy simmered chicken breasts with sun dried tomatoes, mushrooms, parmesan, kale and garlic served over buttery mashed potatoes
Difficulty: Easy
Time: 40-45 min
This dish is Gluten-Free

This dish is a comfort meal at its finest that we could have all the time. The tangy sun dried tomatoes are simmered and rehydrate bringing their acidic qualities back to life into a punch-full creamy mushromy and garlicky sauce. Finishing sauces using sour cream instead of heavy cream is a great technique to bring out flavor and texture ensuring a creamier product with a melt in your mouth texture. This meal is best serves with a crisp glass of white wine and your favorite people.

Ingredients
Russet potato
Sun dried tomatoes
Mushroom ginger broth
Button mushrooms
Garlic
Kale
Parmesan
Chicken breasts
Sour cream
Butter
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Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Sear To cook the surface of meat very quickly with intense heat.
Simmer To stew gently below or just at boiling point.

What you need

Large sauté pan

Medium pot

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Mince or grate garlic. Cut potatoes in half, then in half again and dice into 1" cubes. Slice button mushrroms in half. Slice sun dried tomatoes into thin strips; then place into a small bowl and soak with 1/2 cup hot water to rehydrate. Remove chicken breasts from package; rinse and pat dry.

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Step 2: COOK POTATOES

Place potatoes in medium pot covered by 2” of water over medium heat (about 6 cups); add a pinch of salt. Bring to a boil; cook for 10-12 min until potatoes are tender. Reserve 2 cups pasta water, strain potatoes, and return to pan. While potatoes are cooking, begin searing chicken (Step #3). Add 1/2 cup pasta water; mash using a potato masher or fork until incorporated. Remove from heat, add butter pats and season with a pinch of salt and pepper. Mix until incorporated and butter has melted.

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Step 3: SEAR CHICKEN

Season chicken with a pinch of salt and pepper. Add to sauté pan and sear over medium heat for 3-4 min per side until golden brown. Remove from pan and set aside. Note: chicken will not be fully cooked at this point. USDA recommends cooking chicken to an internal temperature of 165ºF.

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Step 4: MAKE SAUCE

Heat 1 Tbsp. oil in medium pan over medium heat. Add garlic and mushrooms and sauté 2-3 min until softened. Add sun dried tomatoes, soaking water, 1 cup pasta waster and sour cream. Mix using until well incorporated and dissolved, about 2-3 min.

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Step 5: FINISH CHICKEN

Return chicken to pan. Simmer sauce for 20 min until reduced to about 1/3 and sauce has thickened. Remove from heat and add kale. Mix kale in well until lightly wilted.

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Step 6: PLATE YOUR DISH

Divide mashed potatoes between two plates. Top with a chicken breast and plenty of creamy vegetables and sauce. Enjoy!