pan-seared chicken with dauphinoise potatoes & peppered mushroom sauce

Name: Pan-Seared Chicken with Dauphinoise Potatoes & Peppered Mushroom Sauce
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 items chicken breasts; 500 grams waxy potatoes (e.g., Yukon Gold), peeled and thinly sliced; 300 ml heavy cream (divided use); 100 ml whole milk; 2 cloves garlic, minced; 50 grams Gruyère or cheddar cheese, grated; 150 grams button mushrooms, finely sliced; 1 head broccoli, cut into florets; 2 items carrots, peeled and sliced; 1 tbsp black peppercorns, crushed; 2 tbsp butter; 1 tbsp olive oil; 1 tsp dried thyme

A comforting bistro-style dinner featuring juicy pan-fried chicken breast served alongside rich, creamy scalloped potatoes (dauphinoise), simple steamed vegetables, and a luxurious creamy peppered mushroom sauce.

recipe by

lipj

mainFrench2 servingsgluten free

Pan-Seared Chicken with Dauphinoise Potatoes & Peppered Mushroom Sauce - Image 1

prep (min)

cook (min)

total (min)

•2 items chicken breasts
•500 grams waxy potatoes (e.g., Yukon Gold), peeled and thinly sliced
•300 ml heavy cream (divided use)
•100 ml whole milk
•2 cloves garlic, minced
•50 grams Gruyère or cheddar cheese, grated
•150 grams button mushrooms, finely sliced
•1 head broccoli, cut into florets
•2 items carrots, peeled and sliced
•1 tbsp black peppercorns, crushed
•2 tbsp butter
•1 tbsp olive oil
•1 tsp dried thyme