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Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

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