Creamy Chicken with Rosemary Garlic Mash and Parsley Salad

Creamy Chicken with Mashed Potatoes and Tabbouleh

Mashed Potatoes

1. Prepare Potatoes: Peel and cut the potatoes into chunks. Boil them in salted water until tender.
2. Mash: Drain and mash the cooked potatoes.
3. Infuse Milk: In a small saucepan, simmer butter, milk, black pepper, a sprig of rosemary, and a garlic clove.
4. Combine: Strain the infused milk mixture into the mashed potatoes and stir until creamy.

Tabbouleh Salad

1. Chop: Finely chop parsley, tomatoes, and green onions.
2. Dress: Combine the chopped vegetables in a bowl with a squeeze of lemon juice and a drizzle of olive oil. Mix well.

Seared Chicken

1. Season & Cook: Season the chicken breast with your choice of seasonings and sear in a pan until golden and cooked through. Set the chicken aside.

Cream Sauce

1. Sauté: In the same pan used for the chicken, sauté minced shallot and garlic.
2. Simmer: Deglaze the pan with chicken broth and add cream. Whisk together over heat until the sauce thickens.

Serving

1. Plate the mashed potatoes and chicken. Ladle the creamy sauce over the dish and serve with a generous side of the tabbouleh salad.