Creamy Roasted Chicken Breast wth Country Potatoes

Phenomenal dish I came up with last night! The sauce was delish!! Hope u try it. I’d never steer u wrong 🥰😋

  • Ingredients:

4-6 Chicken breasts (split, whole or halves/or your choice of chicken)
3 C Sliced Mushrooms (optional)
3 C Chicken Broth
2 C Heavy Cream or Milk
1/3 C White Cooking Wine
3/4 C Cheddar & Parmesan cheese (shredded)
2 T Butter
2 tsp Salt, pepper & garlic salt
2 T Canola Oil
1 T Dried Herbs (Parsley, cilantro & basil)

For Country Potatoes:
1 C Fresh Cut Green Beans
1 C Diced potatoes
1 C Corn
1 C Cannelli beans (canned)
1 tsp garlic salt
1 C Chicken broth

  • Directions:
  1. Heat oven to 400° Rub 1 T oil over chicken then season with 1 tsp of salt, pepper & garlic salt.
  2. Pour remaining oil on a baking sheet or casserole dish. Place chicken skin side up and roast for 1 hour and 20 mins or until juices run clear. Flip half way thru, basting as necessary.
  3. In a pan add a but if oil and stir in mushrooms. Cook until caramelized about 7 mins. Add a tsp of salt. Set aside in a separate dsh.
  4. In same pan, deglaze it by scraping the mushroom flavoring around until bottom of pan is no longer browned. Next, add cream/milk to same saucepan over high heat. Once boiling add broth & wine. Bring back to a boil. Whisk constantly to thicken. Add cheese, stir til melted. Last add remaining seasonings to taste. Keep on low until use.
  5. Cook country potatoes (all ingredients) in another pot until heated through and potatoes are fork tender about 15 mins. Add mushrooms and stir gently. Keep warm.
  6. When chicken is done, add your country potatoes to a serving dish. Place chicken on top. Pour sauce over & sprinkle with fresh herbs. Done!

Tip: To thicken sauce, make a flurry by adding 2 T Cornstarch & 2 T Water to a cup. Stir vigorously until combined. Slowly pour in a tablespoon at a time to thicken your sauce.