The recipe for Chicken with Apples, Pears and Camembert Mashed Potatoes is just a plate full of comfort food goodness, but with a little bit of fancy flair. That's right, I said fancy flair and I meant it.
What caught my eye was the idea of camembert in mashed potatoes and I have to say I was a teensy bit disappointed because I couldn't really taste the cheese as much as I wanted to. However, given my love of camembert (or brie, which is what I used because it was on sale), I'm not sure any amount of it would have been enough for me.
I found this recipe in the 30 minute meals section of Every Day with Rachael Ray. It would be perfect for entertaining since it looks pretty and has the aforementioned fancy flair. Next time, I would make some sort of green vegetable to go with it, too.
Here's the recipe with my comments in brackets:
From Every Day with Rachael Ray
2 pounds small yellow-fleshed potatoes, such as yukon gold, cut into bite-size pieces
1 tablespoon extra-virgin olive oil (EVOO)
4 skinless, boneless chicken breast halves (about 1 1/2 pounds)
2 tablespoons butter, cut into small pieces
1 gala, honey crisp or golden delicious apple, peeled and cut into 1/2-inch pieces
1 bosc pear, peeled and cut into 1/2-inch pieces
3 pinches nutmeg
1 tablespoon grated lemon peel plus 1 tablespoon juice
2 tablespoons honey
1/4 to 1/3 cup milk or half-and-half
1/3 pound ripe camembert cheese, cut into bite-size pieces [I thought brie was a good substitute if you can't find camembert.]
10 to 12 chives, chopped
2 tablespoons fresh thyme leaves, finely chopped
1. In a deep pot, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook the potatoes until tender, 15 minutes. Drain.
2. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Season the chicken with salt and pepper; add to the skillet and cook, turning once, until golden, 12 minutes. Transfer to a plate; cover with foil to keep warm.
3. In the same skillet, melt the butter over medium heat. Add the apple, pear and nutmeg; season with salt. Stir in the lemon juice for 3 minutes, then stir in the honey for 1 minute.
4. Mash the potatoes with the milk and cheese; season with salt and pepper. Slice the chicken breasts on an angle, arrange alongside the potatoes and top with the fruit. In a small bowl, combine the chives, thyme and lemon peel; sprinkle over the chicken and potatoes. [Maybe this last step gives it the fancy flair?]