Pan-Seared Chicken with Sautéed Asparagus & Garlic Mashed Potatoes
Tender pan-seared chicken breast served with fresh sautéed asparagus and creamy garlic mashed potatoes, offering a balanced and quick meal.
Ingredients
- Chicken Breast200 g
- Garlic1 clove
- Milk15 ml
- Butter2.5 g
- Olive Oil15 ml
- Lemon0.5 whole
- Salt0 to taste
- Pepper0 to taste
- Potatoes200 g
- Asparagus100 g
- Parsley5 g
Instructions
- 1Step 1
Peel and cube potatoes. Place in a pot with cold, salted water and bring to a boil. Cook for 8-10 minutes until very tender. Drain well.
- 2Step 2
While potatoes cook, pat chicken breasts dry and season with salt, pepper, and minced garlic. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side, or until cooked through and golden brown.
- 3Step 3
Trim the woody ends off the asparagus. In a separate pan, heat 0.5 tbsp olive oil over medium heat. Add asparagus and sauté for 3-5 minutes until tender-crisp. Season with salt and pepper.
- 4Step 4
To the drained potatoes, add milk, butter, and the remaining minced garlic (if using fresh). Mash until smooth. Season with salt and pepper to taste.
- 5Step 5
Serve the pan-seared chicken alongside the garlic mashed potatoes and sautéed asparagus. Squeeze fresh lemon juice over the chicken and garnish with chopped parsley.
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