YOUR SOLIN GENERATED RECIPE
Buttery Garlic Parmesan Mashed Potatoes with Pan-Seared Chicken
Tender pan-seared chicken breast paired with velvety Yukon Gold potatoes mashed with grass-fed ghee, aromatic garlic, and savory Parmesan cheese.
INGREDIENTS
1 medium Yukon Gold potato
5 oz chicken breast
1 tbsp ghee
1 tbsp Parmesan cheese
1 clove garlic
0.25 cup unsweetened almond milk
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh parsley
PREPARATION
Peel the Yukon Gold potato and cut into uniform 1-inch cubes.
Place potato cubes in a pot of cold water with a pinch of sea salt, bring to a boil, and cook for 12-15 minutes until fork-tender.
While potatoes boil, season the chicken breast with half of the sea salt and black pepper.
Heat a skillet over medium-high heat with a small amount of ghee and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
Mince the garlic clove and add it to the skillet during the last 2 minutes of chicken cooking to lightly toast.
Drain the cooked potatoes and return them to the warm pot.
Add the ghee, unsweetened almond milk, toasted garlic from the skillet, and the remaining salt and pepper to the potatoes.
Mash the potatoes until smooth and velvety, then fold in the Parmesan cheese.
Slice the chicken breast and serve it over the mashed potatoes, garnishing with freshly chopped parsley.