Michelin-Star Inspired French Dinner for Two: Creamy Garlic Herb Chicken with Mashed Potatoes and Steamed Asparagus (Gluten-Free)

Allergens

Dairy (heavy cream, butter) - Gluten-free (as long as no gluten-containing ingredients are added to the recipe)

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 2 lbs russet potatoes
• 1 lb fresh asparagus spears
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 3 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• Salt and pepper, to taste
• Olive oil, for cooking

Instructions

1. Prepare the chicken by seasoning both sides with salt and pepper. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chicken breasts and cook until golden brown on both sides and fully cooked through (about 6 7 minutes per side). Remove from skillet and let rest for a few minutes before slicing.
2. While the chicken is resting, peel and chop the potatoes. Boil them in a pot of salted water until fork tender (about 15 20 minutes). Drain well and return to the pot. Add butter, heavy cream, salt, and pepper, then mash until smooth.
3. To prepare the asparagus, trim the ends and steam for 4 6 minutes or until tender yet still crisp. Season with salt and pepper.
4. For the garlic herb sauce, return the skillet to medium heat. Add butter, minced garlic, parsley, and thyme, stirring occasionally until fragrant (about 1 2 minutes). Pour in the heavy cream and simmer gently for 3 5 minutes or until slightly thickened. Season with salt and pepper to taste.

Chef’s Insight

To add a touch of elegance to your presentation, garnish the plate with fresh parsley or a sprinkle of Parmesan cheese.

Notes

For an added touch of sophistication, consider serving the dish with a glass of French wine, such as Pinot Noir or Chardonnay.