Lemon Parmesan Chicken with Asparagus & Mashed Potatoes

Read through the entire recipe before getting started. Wash and dry all produce. Mince or finely grate garlic. Cut potatoes in half, then in half again and dice into 1" pieces. Remove bottom inch from asparagus and discard; then, cut into 1" pieces. Zest lemon cut in half and juice. Thinly slice sun-dried tomatoes; then place into a small bowl and cover with ½ cup hot water; soak for 2 min. Remove chicken breasts from package; rinse and pat dry.

In a medium pot, cover potatoes by 2" with cold water (about 6 cups); add a pinch of salt. Bring to a boil over medium-high heat and cook until potatoes are tender and easily pierced with a fork, 10-12 min. Reserve 2 cups of potato water; drain potatoes. Return potatoes to pot and mash with ½ cup of potato water until almost smooth. Fold in butter and season with salt and pepper. Keep warm. While potatoes are cooking, begin searing chicken (Step #3).

In a large sauté pan, heat 1 Tbsp. oil over medium heat. Season chicken with salt and pepper. Sear chicken until golden brown, but not fully cooked, 3-4 min per side. Transfer to a plate. Note: Chicken will NOT be fully cooked at this point.

In the sauté pan, heat 1 Tbsp. oil. Add garlic and cook over medium heat, stirring, until softened, 1-2 min. Stir in sun-dried tomatoes and their soaking liquid, 1 cup potato water, 1 Tbsp. lemon juice, 1 tsp. lemon zest, asparagus and sour cream until smooth.

Return chicken to pan with sauce and simmer, turning every 5 min, until sauce is thickened and reduced by half and chicken is cooked through, about 15-20 min. Remove from heat and fold in kale and Parmesan cheese until kale is slightly wilted. The USDA recommends cooking chicken to an internal temperature of 165ºF.

Divide mashed potatoes between two plates or shallow bowls. Top with a chicken breast and spoon plenty of creamy vegetables and sauce over the top. Enjoy!