Mushroom Chicken Breast with Red Onion Roasted Potatoes

Feeds 4

Ingredients

Chicken

• 4 whole chicken breast
• 5 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup heavy whipping cream
• 1/2 cup chicken stock
• 3 tsp rum
• 3 garlic cloves, finely chopped
• 2 shallots, thinly sliced
• 2 oz brown button mushrooms, sliced

Potatoes

• 6 yukon potatoes, quartered
• 1 red onion, sliced
• 4 cloves garlic, chopped
• 2 tsp cumin
• 3 tsp olive oil
• 3 whole fresh sprigs of rosemary
• salt and pepper

Cooking

Potatoes

1. in a large bowl, combine the ingredients and mix well.
2. in a large baking dish or casserole, pour in mixture and spread out as evenly as possible. (depending on size of dish used, add another tsp or two of oil to the bottom before pouring in mixture). 3. place in oven at 350 for 20 minutes. remove from oven and mix/stir around and return to oven for another 20 minutes.

Chicken

1. in a large frying pan, brown the chicken breast in half the butter and then remove and set aside. add in the olive oil and the shallots and cook for 2 minutes.
2. add the mushrooms and garlic and cook for another 2 - 3 minutes, stirring frequently. season with salt and pepper and add the rum and 5 tbsp of the cream. reduce heat and simmer on low heat for 10 minutes, stirring occasionally until most of the excess liquid has evaporated.
3. melt the remaining butter in the same pan. add the rest of the cream and the chicken stock. bring to a heavy simmer (almost a boil) and stir for 2 - 3 minutes. reduce the heat and return the chicken. stirring and ladling the sauce mix over the chicken as it cooks in the pan for another 5 - 6 minutes over medium heat. plate up by pouring some of the sauce on a plate, then placing a breast on the sauce, then more sauce on top the breast along side the roasted potatoes and extra salt and pepper if desired.

bon appetit