Categories: Meals
Ingredients
- 2 lbs. baby Yukon Gold potatoes
- Salt
- 1 tbsp. olive oil
- 4 chicken breasts
- Black pepper
- 2 tbsp. butter, cut into small pieces
- 1 Gala, Honey Crisp, or Golden Delicious apple, peeled, cored and cut into 1/2-inch dice
- 1 Bosc pear, peeled, cored and diced
- Freshly grated nutmeg, 1/4 tsp
- Zest and juice of 1 lemon
- 2 tbsp. honey
- 1/3 lb. ripe Camembert cheese, diced into bite-size pieces
- 1/4 to 1/3 cup milk
- 10 to 12 blades of chives, chopped
- 2 tbsp. fresh thyme leaves, finely chopped
Directions
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Halve the small and quarter the larger baby potatoes into bite-size pieces and cover with water in a large pot. Bring the water to a boil and season with salt. Cook for 12 to 15 minutes until the potatoes are fork-tender.
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Heat the olive oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper on both sides and cook the chicken until golden and firm, about 12 minutes, turning once. Place the chicken on a plate and cover with foil to keep warm.
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In the same skillet melt the butter over medium heat; add the apples and pears and season with salt and the nutmeg. Stir in the lemon juice and cook for 5 minutes, or until tender-crisp, then stir in the honey and cook for a minute more.
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Drain the potatoes and return them to the hot pot. Mash them with the cheese and milk and season with salt and pepper to taste. Divide the potatoes among 4 plates. Slice the chicken breasts on an angle. Arrange the sliced chicken alongside the potatoes and top with the apples and pears. Combine the chives with the thyme and lemon zest and scatter over each plate.