Chicken breast with mashed potatoes
Find a spacious pot and boil the potatoes in water without salt until tender.
- 4 pieces chicken breast
- salt and ground pepper
- a little neutral oil
- 1 kg potatoes
- 75 g dairy butter
- 1.5 - 2 dl whole milk
- a little salt
- 1 tablespoon dairy butter
- 1 shallot
- 0.5 dl calvados
- 1 dl apple juice
- 3 dl chicken stock
- 1 tsp Dijon mustard
- 1.5 dl heavy cream
- 25 g dairy butter
- salt and ground pepper
- 300 - 400 g green beans
- 1 tablespoon dairy butter
- a little salt and ground pepper
- Find a spacious pot and boil the potatoes in water without salt until tender.
- Pat the chicken breasts dry with paper towels and season with salt and pepper. Place them skin side down in a frying pan over medium heat. Use a little neutral oil if necessary. Cook for 6–8 minutes, or until the skin is golden and crispy.
- Turn the chicken breasts over and reduce the heat. Continue to cook over low to medium heat until the chicken is cooked through. Cooking time will vary depending on the thickness of the breasts. Use a meat thermometer. The core temperature should be about 66-67 degrees when the chicken is removed from the pan.
- Set the chicken breasts aside, skin side up, while you prepare the rest of the dish. Let them rest for 5–10 minutes.
- Melt 1 tablespoon of dairy butter in a small saucepan. Add the finely chopped shallot and sauté over medium heat until soft without taking on much color.
- Add the Calvados and bring to a boil. Pour in the apple juice and simmer until reduced by about half. Add the chicken stock and Dijon mustard and continue to simmer until the flavour is concentrated and the liquid is reduced by about half.
- Strain the sauce into a clean saucepan to remove the shallots. Add the heavy cream and simmer until the sauce reaches the desired consistency. Season with salt and pepper.
- Remove the pan from the heat. Whisk in 25g cold dairy butter, a little at a time. Do not let the sauce boil after adding the cold butter.
- Pour the water off the cooked potatoes and let them steam dry for a few minutes. Mash or press the potatoes finely. Heat the milk and butter together and gradually stir it into the potatoes until you have a smooth and creamy puree. Season with salt.
- Return the frying pan you used for the chicken to medium-high heat. Quickly fry the beans in the good fat left in the pan. Add a little dairy butter if the pan is dry. Fry until the beans are tender, shiny and have gained some color. Season with salt and pepper.
- Divide the mashed potatoes between the plates. Cut the chicken breasts into thick slices and place them next to or on top of the mashed potatoes, crispy skin side up. Divide the baked beans over the top and serve with plenty of Calvados sauce.
Pat the chicken breasts dry with paper towels and season with salt and pepper. Place them skin side down in a frying pan over medium heat. Use a little neutral oil if necessary. Cook for 6–8 minutes, or until the skin is golden and crispy.
Turn the chicken breasts over and reduce the heat. Continue to cook over low to medium heat until the chicken is cooked through. Cooking time will vary depending on the thickness of the breasts. Use a meat thermometer. The core temperature should be about 66-67 degrees when the chicken is removed from the pan.
Set the chicken breasts aside, skin side up, while you prepare the rest of the dish. Let them rest for 5–10 minutes.
Melt 1 tablespoon of dairy butter in a small saucepan. Add the finely chopped shallot and sauté over medium heat until soft without taking on much color.
Add the Calvados and bring to a boil. Pour in the apple juice and simmer until reduced by about half. Add the chicken stock and Dijon mustard and continue to simmer until the flavour is concentrated and the liquid is reduced by about half.
Strain the sauce into a clean saucepan to remove the shallots. Add the heavy cream and simmer until the sauce reaches the desired consistency. Season with salt and pepper.
Remove the pan from the heat. Whisk in 25g cold dairy butter, a little at a time. Do not let the sauce boil after adding the cold butter.
Pour the water off the cooked potatoes and let them steam dry for a few minutes. Mash or press the potatoes finely. Heat the milk and butter together and gradually stir it into the potatoes until you have a smooth and creamy puree. Season with salt.
Return the frying pan you used for the chicken to medium-high heat. Quickly fry the beans in the good fat left in the pan. Add a little dairy butter if the pan is dry. Fry until the beans are tender, shiny and have gained some color. Season with salt and pepper.
Divide the mashed potatoes between the plates. Cut the chicken breasts into thick slices and place them next to or on top of the mashed potatoes, crispy skin side up. Divide the baked beans over the top and serve with plenty of Calvados sauce.
