Chicken Breast with Balsamic Cherry Sauce and Root Vegetable Mash

Name: Chicken Breast with Balsamic Cherry Sauce and Root Vegetable Mash
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 2 Chicken Breast; 1 cup, pitted Cherries; 1 lb Potatoes; 2 large Carrots; 1/4 cup Balsamic Vinegar; 2 Shallots; 2 tablespoons Olive Oil; 2 tablespoons Butter; 1 teaspoon Honey; to taste Salt; to taste Black Pepper

Tender seared chicken breast topped with a rich and tangy balsamic cherry reduction, served on a bed of creamy potato and carrot mash. A perfect dinner for any occasion.

20mPrep

30mCook

50mTotal

2Servings

11Ingredients

Ingredients

Chicken Breast2
Cherries1 cup, pitted
Potatoes1 lb
Carrots2 large
Balsamic Vinegar1/4 cup
Shallots2
Olive Oil2 tablespoons
Butter2 tablespoons
Honey1 teaspoon
Saltto taste
Black Pepperto taste

Steps

Peel the potatoes and carrots and cut them into 1-inch chunks. Place in a pot of cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
While the vegetables cook, pat the chicken breasts dry and season generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove from the skillet and set aside to rest.
Reduce the skillet heat to medium. Add the minced shallots and cook for 1-2 minutes until softened.
Deglaze the pan with the balsamic vinegar, scraping up any browned bits. Add the pitted cherries and honey. Bring to a simmer and cook for 5-7 minutes, until the sauce has thickened slightly.
Drain the cooked potatoes and carrots and return them to the pot. Add butter and mash until smooth. Season to taste with salt and pepper.
Slice the rested chicken breast against the grain.
To serve, place a generous spoonful of the root vegetable mash on each plate, top with sliced chicken, and spoon the balsamic cherry sauce over everything.

Tips

Let the chicken rest for 5-10 minutes after cooking before slicing. This allows the juices to redistribute, resulting in a more tender piece of meat.
When making the sauce, use a wooden spoon to scrape the 'fond' (the browned bits stuck to the pan after searing) to add a deep, savory flavor.
For a smoother mash, you can pass the cooked vegetables through a potato ricer before adding the butter and seasonings.