Categories: Meals
Ingredients
- 12 oz. Yukon Potato
- 1 Shallot
- 6 Chives
- 10 oz. Carrot
- 2 Boneless Skinless Chicken Breasts
- 5 fl. oz. Heavy Whipping Cream
- 1 oz. Grated Parmesan Cheese
- 2 tsp. Chicken Demi-Glace
- 0.9 oz. Butter
- 1/2 oz. Light Brown Sugar
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a small casserole dish with cooking spray.
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Slice potato into thin rounds. Bring a medium pot with potato slices and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until softened, 10-12 minutes. While potatoes cook, peel and mince shallot. Mince chives. Peel, trim, and cut carrot into ¼" pieces on an angle. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
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Strain softened potato slices in a colander and return to pot. Add cream, half the shallots (reserve remaining for sauce), half the chives (reserve remaining for garnish), half the Parmesan, ¾ tsp. salt, and ¼ tsp. pepper to pot and stir gently.
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Transfer potatoes to prepared casserole dish or a small oven-safe pan. Top with remaining Parmesan and bake until cheese browns, 15-18 minutes. Rinse pot and reserve. While potatoes cook, cook chicken.
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Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add chicken to hot pan and sear until well-browned, 5 minutes on each side. Add ¾ cup water, demi-glace, and remaining shallots and bring sauce to a gentle simmer. Continue cooking, flipping occasionally, until chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes. Remove chicken to a plate. Continue cooking sauce until reduced enough to draw a spoon through, 1-2 minutes. Remove from burner and swirl in half the butter. Set aside.
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Return pot used to cook potatoes to medium heat. Add ½ cup water, carrots, brown sugar, remaining butter, and a pinch of salt and pepper. Bring to a simmer, cover, and cook 6 minutes. Remove cover, raise heat to medium-high, and cook, stirring often, until carrots are tender and glazed, 6-8 minutes. Remove from burner.
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Spoon a serving of dauphinoise potatoes onto a plate and serve Vichy carrots next to them. Lean chicken against potatoes and spoon sauce in front. Garnish potatoes with remaining chives.