Pan-Seared Chicken Supreme with Pommes Purée
Ingredients
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- 2 boneless chicken breasts≈ $6.40
- 3 large potatoes, peeled and quartered≈ $1.50
- 4 tbsp butter, divided≈ $1.35
- 1/2 cup whole milk, warmed≈ $0.65
- 1 cup cherry or vine tomatoes≈ $1.20
- 2 tbsp olive oil≈ $0.30
- 1/2 tsp salt≈ $0.10
- 1/4 tsp freshly ground black pepper≈ $0.10
Prices are rough US grocery estimates per ingredient and may vary by store and season.
Instructions
- 1
Boil the potatoes in salted water for 15-20 minutes until fork-tender, then drain thoroughly.
- 2
Mash the hot potatoes through a ricer or masher, vigorously beating in warm milk and 3 tablespoons of butter until silky and smooth; season with salt and pepper.
- 3
Season chicken breasts generously with salt and pepper on both sides.
- 4
Heat olive oil and remaining butter in a skillet over medium-high heat; sear the chicken for 6-7 minutes per side until golden brown and cooked through (165°F).
- 5
Add the whole tomatoes to the pan during the last 4 minutes of cooking, allowing their skins to blister and burst.
- 6
Plate a generous swoop of creamy pommes purée, top with sliced chicken breast, and spoon the blistered tomatoes and pan juices over top.