Tuesday, January 8, 2013

It's been a while since I posted a recipe...

...but I think that this one is worth the wait :)

This is a recipe that it took me a couple of tries to get right...but I think I've finally got it down, so I'm sharing! Though the chopping is a bit tedious, it's a pretty easy and almost quick recipe to make...and different, as well :) Enjoy!


2 lbs small yellow-fleshed potatoes, such as Yukon gold, peeled and cut into bite-size pieces
Salt & Pepper
1 tablespoon extra virgin olive oil
4 skinless, boneless chicken breasts, pounded to about 1/4 inch thickness
2 gala, honey crisp or golden delicious apples, peeled and cut into ½ inch pieces
2 Bosc pears, peeled and cut into ½ inch pieces
4-5 pinches nutmeg
4 tablespoons butter, cut into small pieces
2 tablespoons plus 2 teaspoons lemon juice
4 tablespoons honey
¼ to ½ cup milk or half-and-half
1/3 pound ripe Camembert cheese, rind scraped off and cut into bite-size pieces
1 tsp dried (preferably powdered) thyme
12 chives, chopped

~ In a deep pot, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook the potatoes until tender, 15 minutes. Drain.

~ In a large nonstick skillet, heat the olive oil, one turn of the pan, over medium-high heat. Season the chicken with salt and pepper; add to the skillet and cook, turning once, until golden (about 12 minutes). Transfer to a plate; cover with foil to keep warm.

~ In the same skillet, melt the butter over medium heat. Add the apple, pear and nutmeg; season with salt. Stir in the lemon juice for 3 minutes, then stir in the honey for 1 minute.

~ Mash the potatoes with the milk (add slowly until the potatoes are your desired consistency - I usually use the full 1/2 cup, but hey, some people like more chunky mashed potatoes), cheese, and thyme; season with salt and pepper and then fold in the chives. Slice the chicken breasts on an angle, arrange alongside the potatoes and top with some of the fruit and its sauce.
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