Wholesome farmhouse-style flavours come together in this satisfying supper, but the potatoes are the real champion on the plate! Toasty brown butter and zesty green onions add a touch of Irish-inspired charm to plain-ol' mashed potatoes.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
2 unit
Chicken Breasts
460 g
Russet Potato
2 unit
Green Onion
1 unit
Chicken Broth Concentrate
170 g
Carrot
1 tbsp
Chicken Salt
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
Honey
56 g
Green Peas
¼ cup
Milk*
(Contains Milk)
¼ cup
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
Meanwhile, pat chicken dry with paper towels. Season with half the chicken salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until cooked through, 12-14 min.**
Meanwhile, peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Thinly slice green onions. Add carrots, peas, honey, remaining chicken salt, 1/4 cup water and 1 tbsp butter (dbl both for 4 ppl) to a medium pot. Season with pepper. Bring to a boil over high heat. Once boiling, reduce heat to medium and cook, stirring occasionally, until carrots are tender and liquid is absorbed, 8-14 min. (TIP: If pot is getting dry before veggies are done, add more water, 1 tbsp at a time!)
Melt 1 tbsp butter (dbl for 4 ppl) in the same pan (from step 2) over medium. When butter is melted, add flour. Cook, whisking often, until light golden-brown, 1-2 min. Add 3/4 cup water (dbl for 4 ppl) and broth concentrate. Bring to a gentle boil. Once boiling, cook, whisking often, until gravy thickens slightly, 2-3 min. Remove the pan from heat, then season gravy with pepper, to taste. Cover to keep warm.
When potatoes are fork-tender, drain, then set aside in the colander. Heat the same pot (from step 1) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Continue to cook butter, stirring often, until golden-brown, 2-3 min. (TIP: Keep an eye on butter so it doesn't burn!) Return potatoes to the pot, then remove from heat. Mash half the green onions and 1/4 cup milk (dbl for 4 ppl) into potatoes and brown butter until creamy. Season with salt and pepper, to taste.
Thinly slice chicken. Stir any chicken juices from the baking sheet into gravy. Divide chicken, mash and veggies between plates. Spoon gravy over chicken. Sprinkle remaining green onions over top.