THYME CHICKEN BREASTS WITH MASHED POTATOES

DRUM - - Food -

PREPA­RA­TION: ±20 MIN | SERVES 4 PEO­PLE 500ml (2c) Har­ves­time Coun­try Mix (use the broc­coli and/or the car­rots too) 4-6 chicken breasts,

skinned 15ml (1T) sea salt 5-10ml (1-2t) coarse

pep­per 30ml (2T) olive OR

canola oil for fry­ing 500ml (2c) cri­m­ini

(brown) mush­rooms 1 gar­lic clove, crushed 250ml (1c) cherry

Roma to­ma­toes 30ml (2T) dried

pars­ley 30ml (2T) dried thyme 200ml vegetable OR

chicken stock MASH 500g potatoes 200g Har­ves­time cauliflowe­r (op­tional) 15ml (1T) but­ter 100ml fresh milk OR

pour­ing cream

METHOD

1 Steam the Har­ves­time veg­eta­bles in a pot with 125ml (½c) wa­ter for about 2 min­utes. Drain the ex­cess wa­ter and set aside while still crunchy. 2 Sea­son the chicken breasts gen­er­ously with the salt and pep­per. 3 Heat 15ml (1T) oil in a large skil­let or pan over medium heat. Add the chicken and brown for about 4-5 min­utes on each side or un­til cooked through. Re­move from the pan and set aside. 4 In the same pan, fry the mush­rooms, gar­lic and to­ma­toes un­til soft or for 5-8 min­utes. Add the pars­ley and thyme. 5 Re­turn the chicken to the pan and fry for an­other 2 min­utes. Add the stock and let it re­duce for about 5 min­utes. 6 Add the Har­ves­time Coun­try Mix broc­coli and sim­mer for an­other 2 min­utes. 7 Mash Boil the potatoes in salted wa­ter un­til soft. Add the Har­ves­time cauliflowe­r, if us­ing. 8 Add the but­ter and cream and mash un­til smooth.

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