On Monday night, I invited my Mom to come over for dinner because she was going to be going with us to Alex’s band concert.  I wasn’t going to have a lot of time to cook, so I decided to make this chicken recipe.  It’s really easy to make and it tastes SO good.  It’s a recipe that I found in Cooking Light and it’s one that I’ve made several times when we’ve had people over for dinner.  It’s a perfect meal for entertaining with,  because you can do all of your prep work ahead of time and then cook it up without a lot of effort once your guests arrive.

The only change that I made to this recipe is that I omitted the fennel seeds (I’m not a fan).  If you like fennel, add 3/4 of a teaspoon to the spice mixture.  If you have one, I would suggest using a cast iron skillet.  The chicken will get nice and brown and the sauce will have more depth to the flavor.  I also have to say that adding mascarpone cheese to the potatoes makes some wonderfully creamy and delicious mashed potatoes.

 

Roast Chicken with Balsamic Bell Peppers and Mascarpone Mashed Potatoes

For the chicken:

  • 3/4 tsp salt, divided
  • 1/2 tsp black pepper, divided
  • 1/4 tsp garlic powder
  • 1/4 tsp dried oregano
  • 4 – 6 oz boneless, skinless chicken breasts
  • 2 tbsp olive oil, divided (I actually used a little bit more than this)
  • cooking spray
  • 2 red bell peppers, thinly sliced
  • 1 green pepper, thinly sliced
  • 1 large shallot, thinly sliced
  • 1 1/2 tsp fresh rosemary, chopped
  • 1 cup chicken stock
  • 1 tbsp balsamic vinegar (I used a high quality 18 year balsamic)

For the potatoes:

  • 1 1/2 to 2 lbs yukon gold potatoes, peeled and cubed
  • 1/3 cup milk (I used 1%)
  • 3 tbsp mascarpone cheese
  • 1/2 tsp salt

Preheat oven to 450 degrees.

Cube potatoes and place them in a large saucepan.  Cover with water and bring to a boil over high heat.  Reduce heat and simmer for about 15 minutes until potatoes are tender.

Once potatoes are tender, drain and return to pan.  Add milk, mascarpone and salt.  Mash until potatoes are creamy.  Cover and keep warm until chicken is ready.

While potatoes cook, prepare chicken.  Slice peppers and onions and chop rosemary.

Mix together 1/2 tsp of the salt, 1/4 tsp of the pepper, the garlic powder and oregano.  Brush chicken with a little bit of the olive oil and sprinkle the spice rub over the chicken.

Heat 1 tbsp or so of the olive oil in a large skillet over medium high heat.  Add chicken and cook for 3 minutes or until browned.  Turn chicken over and cook for 1 minute more.  Transfer chicken to a baking sheet that’s been coated with cooking spray.  Bake in the preheated oven for 10 minutes or until chicken is cooked through.

Meanwhile, heat another tbsp of olive oil in the skillet over medium heat.  Add peppers, shallots and rosemary and saute for 3 minutes.  Stir in broth, scraping pan to release browned bits.  Reduce heat and simmer for 5 minutes.  Increase heat to medium high heat and stir in vinegar and remaining salt and pepper.  Cook for 3 minutes, stirring frequently.

Divide the potatoes between 4 plates.  Top with chicken, peppers and some of the sauce.  Serve immediately.

ENJOY!

Shared at The Country Cook on 3/02/12.

Shared at Simply Sweet Home on 3/02/12.

Shared at Everyday Mom’s Meals on 3/04/12.

Shared at Amee’s Savory Dish on 3/02/12.

Shared at Things That Make You Say MMMMM on 3/05/12.

Shared at Mandy’s Recipe Box on 3/06/12.

Shared at Chef in Training on 3/06/12.

Shared at This Chick Cooks on 3/21/12.

Shared at Lady Behind the Curtain on 3/21/12.

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