"a romantic dinner on a budget"

I received the Fall 2009 issue of The Nest last week and I've been carrying it around hoping to get a chance to read it.

Well the hubby must have been bored because he got a chance to skim through it before I did and announced this weekend that he wanted me to make the recipe on page 67. So tonight's dinner was taken directly from The Nest's, 4 Dinner Dilemmas Solved.

                                       

beurre blanc 

chicken and herbed 

mashed potatoes

SERVES 2

ingredients:

2  chicken breasts (salt and pepper to taste)

2  Tbl. extra-virgin olive oil

1/2  cup white wine

1  Tbl. garlic, minced

2  Tbl + 1/4 cup heavy cream

2  sticks unsalted butter, diced

2  medium baking potatoes, chopped into 1 inch cubes

1  Tbl. fresh parsley, chopped

2  Tbl. fresh thyme

directions:

1.   Preheat oven to 350 f. Season chicken breast with salt and pepper. Add to heated skillet coated with olive oil. Brown chicken on both sides; then set on baking sheet covered with foil and bake for 15 minutes. Remove from oven and set aside.

2.   In a small saucepan over medium-low heat, add white wine and minced garlic. When the wine comes to a simmer, add 2 Tbl. heavy cream and stir. Slowly add butter, whisking until fully melted. Set aside.

3.   In a large saucepan, boil diced potatoes until softened; drain and mash to desired texture. Heat the remaining heavy cream with 2 Tbl. of prepared butter sauce. Combine this mixture with potatoes, plus parsley and thyme. Season with salt and pepper.

4.   Place a mound of potatoes on each plate, topped with chicken breast. Drizzle a bit of butter sauce over the chicken and serve extra sauce on the side.