@amelie_recipe: Ingredients For the Chicken 2 large boneless, skinless chicken breasts 2 tbsp olive oil 2 tbsp butter 4 cloves garlic, minced ½ cup heavy cream ½ cup chicken broth 1 tsp Italian seasoning ½ tsp black pepper Salt, to taste 2 tbsp fresh parsley, chopped 1 tbsp lemon juice For the Mashed Potatoes 4 large potatoes, peeled and cubed 3 tbsp butter ¼ cup milk or cream Salt and black pepper, to taste 1 tbsp chopped parsley For the Roasted Carrots 5–6 carrots, peeled and cut lengthwise 1 tbsp olive oil 1 tbsp butter 1 tsp honey Salt and black pepper 1 tbsp chopped parsley Method Cook the chicken: Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a skillet and sear the chicken for 5–7 minutes per side until golden and cooked through. Remove and set aside. Make the sauce: Add butter and minced garlic to the same skillet. Cook for about 30 seconds. Add chicken broth and heavy cream. Simmer for 3–5 minutes until slightly thickened. Stir in lemon juice and parsley. Finish the chicken: Return the chicken to the skillet and spoon the creamy garlic-herb sauce over it. Simmer for another 2–3 minutes. Prepare mashed potatoes: Boil potatoes until tender. Drain and mash with butter, milk or cream, salt, pepper, and parsley until smooth and creamy. Roast the carrots: Toss carrots with olive oil, butter, honey, salt, and pepper. Roast at 200°C / 400°F for 20–25 minutes, until tender and caramelized. Garnish with parsley. Serve: Place creamy mashed potatoes and roasted carrots on a plate. Add the chicken and generously drizzle with the garlic herb cream sauce. Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 2–3 Cuisine: American/Western Flavor: Creamy, garlicky, buttery, herby, and slightly tangy. Make the recipe easier to use �⁠Create a one-page recipe card �⁠Make a simple shopping list

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Wednesday 16 September 2026 00:28:01 GMT