Pan-Seared Chicken With Goat Cheese Mashed Potatoes

"For our anniversary, my husband and I went to Fiddle Heads in nearby Buffalo -- a restaurant that's always our first choice for special occasions," says Noreen Flynn of Kenmore, New York. "The chicken with mashed potatoes and greens I had last time was terrific; it would even be good enough to serve to guests during the holidays."

Type: Chicken, Poultry
Courses: Main Course
Serves: 6 people

Recipe Ingredients

10 tablespoons	150ml	Olive oil
1/2 cup	73g / 2.6oz	Chopped fresh thyme
3 tablespoons	45ml	Chopped fresh rosemary
1 teaspoon	5ml	Crushed black pepper
6		Boneless chicken breast halves with skin
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Fresh lemon juice
3		Arugula - stem ends trimmed
		Goat Cheese Mashed Potatoes - (see recipe)

Recipe Instructions

Whisk 6 tablespoons olive oil, thyme, rosemary and pepper in 13- by 9- by 2-inch glass baking dish. Add chicken breast halves and turn to coat. Cover with plastic wrap and refrigerate at least 4 hours and up to 1 day.

Preheat oven to 450 degrees. Scrape herb coating off chicken and sprinkle chicken with salt and pepper. Heat 3 tablespoons olive oil in heavy large ovenproof skillet over high heat. Place marinated chicken breasts, skin-side down, in skillet. Sear chicken until crisp and golden brown, about 5 minutes. Turn chicken and sear 4 minutes on second side. Transfer skillet to oven and bake until chicken is cooked through, about 6 minutes.

Whisk lemon juice and remaining 1 tablespoon olive oil in large bowl to blend. Season dressing to taste with salt and pepper. Add arugula to dressing in bowl and toss to coat. Divide Goat Cheese Mashed Potatoes among 6 plates. Top mashed potatoes with arugula salad, then with chicken breasts. Serve immediately.

This recipe yields 6 servings.

Source:
Bon Appetit, December 1999

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