Italian Marinated Chicken With Creamy Infused Italian Dressing and Mashed Potatoes & Glazed Vegetables #283
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Italian-marinated chicken breasts are made with a variety of delicious herbs and spices for maximum flavor. Get an Italian-marinated chicken breast recipe.
This is an easy and versatile marinade for chicken that can also be used on other meats.
INGREDIENTS
2 Boneless, Skinless Chicken Breasts
1/4 cup Mushrooms
2 cloves Garlic
4 oz Grape Tomatoes
1 Zucchini
¾ lb Golden Or Red Potatoes
2 Tbsps Mayonnaise
1 Tbsp Dijon Mustard
2 Tbsps Crème Fraîche
2 Tbsps Sherry Vinegar
¼ cup Grated Parmesan Cheese
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
step-by-step
INSTRUCTIONS
COOK ALONG
Prepare the ingredients
1. Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
Wash and dry the fresh produce.
Medium dice the potatoes.
Quarter the zucchini lengthwise then cut crosswise into 1-inch pieces.
Peel 2 cloves of garlic. Roughly chop one clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste.
Halve the tomatoes.
Place in a bowl; add the chopped garlic. Season with salt and pepper; stir to combine.
Cook & mash the potatoes
2. Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water.
next Cook for 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat.
Drain thoroughly and return to the pot.
Add the crème fraîche. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
Cook the chicken
3. Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the Italian seasoning. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken.
Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
*An instant-read thermometer should register 165°F.
Make the dressing
4. Make the dressing
Meanwhile, in a bowl, combine the mayonnaise, mustard, remaining Italian seasoning, half the cheese, 2 teaspoons of olive oil, 1 tablespoon of water, and as much garlic paste as you’d like; season with salt and pepper.
Cook & glaze the vegetables
5. Cook & glaze the vegetables
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned.
Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the seasoned tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until softened.
Carefully add half the vinegar (you will have extra). Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated and most of the liquid has cooked off. Turn off the heat.
Slice the chicken & serve your dish
6. Slice the chicken & serve your dish
Slice the cooked chicken crosswise. Serve the sliced chicken with glazed vegetables and mashed potatoes.
Top the chicken with the dressing.
Garnish the vegetables with the remaining cheese. Enjoy!
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