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pan-seared chicken with dauphinoise potatoes & peppered mushroom sauce
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
20
prep (min)
60
cook (min)
80
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