Little West End
Elevate your weeknight dinner with the "Little West End," a comforting and elegant chicken recipe that brings restaurant-worthy flavors to your table. Tender pan-seared chicken breasts are bathed in a luscious garlic mushroom cream sauce infused with fresh thyme, creating a savory, herbaceous richness that's hard to resist. Paired with silky, buttery mashed golden potatoes, this dish strikes the perfect balance between hearty and refined. Ready in just an hour, it's an ideal choice for date nights or cozy evenings at home. Garnished with vibrant parsley, the "Little West End" delivers a satisfying blend of creamy decadence and herb-kissed freshness, sure to become a favorite in your dinner rotation.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 200 grams cremini mushrooms, sliced
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 500 grams golden potatoes, peeled and cubed
- 0.5 cup milk
- 2 tablespoons butter for potatoes
- 0.5 teaspoon salt for potatoes
Instructions
Season the chicken breasts on both sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the chicken breasts for about 4-5 minutes on each side until golden. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium. Add 2 tablespoons of butter and minced garlic. Sauté for 30 seconds until fragrant.
Add sliced cremini mushrooms to the skillet. Cook for 4-5 minutes, stirring occasionally, until the mushrooms are golden and tender.
Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Reduce the heat to low, stir in heavy cream, and add fresh thyme leaves. Return the chicken breasts to the skillet. Cover and let simmer for 10-12 minutes, or until the chicken is fully cooked and the sauce thickens.
While the chicken is cooking, prepare the mashed potatoes. Boil peeled and cubed potatoes in salted water for 15-20 minutes or until tender.
Drain the cooked potatoes and mash them with 0.5 cup of milk, 2 tablespoons of butter, and 0.5 teaspoon of salt until smooth and creamy.
To serve, place a generous scoop of mashed potatoes on each plate. Top with a chicken breast and spoon the mushroom-herb sauce over the top. Garnish with chopped fresh parsley.
Serve immediately and enjoy the comforting and elegant flavors of the Little West End.
Nutrition Facts
Calories |
1071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 2030 mg | 88% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 7.4 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 137 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2048 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
