Categories: Meals
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 3/4 Cup Milk
- 2 Carrots
- 2 Cloves Garlic
- 1 Yukon Gold Potato
- 1 Bunch Sage
- 2 Tablespoons Butter
- 2 Tablespoons All-Purpose Flour
- 2 Tablespoons Roasted Pecans
Directions
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Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Medium dice the potato. Pick the sage leaves off the stems; discard the stems. Keep ¼ of the sage leaves whole; finely chop the remaining leaves. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch-long pieces. Peel and mince the garlic. Roughly chop the pecans.
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Add the potato to the pot of boiling water and cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add half the butter and ¼ of the milk. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.
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While the potato cooks, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Add the whole sage leaves in a single, even layer and cook 30 seconds to 1 minute per side, or until dark green and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Carefully discard the oil and wipe out the pan.
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While the potato continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add half the garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Transfer to a bowl. Rinse and wipe out the pan.
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While the potato continues to cook, place ¾ of the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). Transfer to a separate plate. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 5 to 7 minutes per side, or until golden brown and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
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Add the chopped sage, remaining butter and remaining garlic to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until the butter has melted and the sage is fragrant. Add the remaining flour. Cook, stirring constantly, 30 seconds to 1 minute, or until well combined. Add the remaining milk. Cook, stirring frequently, 1 to 2 minutes, or until thickened. Remove from heat; season with salt and pepper to taste. Divide the cooked carrots, mashed potato and cooked chicken between 2 dishes. Top the chicken with the gravy. Garnish with the pecans and fried sage. Enjoy!