Name: Criss Cross Honey Garlic Chicken with Creamy Mashed Potatoes
Ingredients: 2 large boneless, skinless chicken breasts; 1 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp paprika; 1 1/2 tbsp olive oil; 1 tbsp butter; 2 cups green beans; Salt and pepper to taste; Drizzle of olive oil; Splash of water; 1/2 cup honey; 1 1/2 cups chicken broth; 1 tsp dark soy sauce; 2 tbsps low sodium soy sauce; 6-8 garlic cloves, finely grated or minced; 1 tbsp rice vinegar or apple cider vinegar; 1/2 tsp black pepper; Pinch red pepper flakes (optional); 1 1/2 tbsp cornstarch + 2 tbsp cold water; 2 tbsp cold butter; 6-8 yukon gold potatoes; 1/4-1/2 cups heavy cream; 1/2 cup unsalted butter; Salt and pepper to taste

Cooking Instructions

1. Prepare and Marinate Chicken

Slice chicken breasts in half horizontally into 4 thinner cutlets. Lightly score in a crisscross pattern. Coat with olive oil, salt, pepper, garlic powder, onion powder and paprika.

2. Make Mashed Potatoes

Peel and rinse 6–8 Yukon Gold potatoes. Boil in heavily salted water until fork-tender. Drain and steam-dry for 10 minutes, then mash with ½ cup softened butter, ¼–½ cup heavy cream, and salt and pepper until smooth and creamy.

3. Sear Chicken

Heat a little olive oil and butter in a skillet over medium-high heat. Sear chicken for 1–2 minutes per side until golden, then remove. Chicken will finish cooking in the sauce.

4. Prepare Honey Garlic Sauce

In the same skillet, sauté garlic for 30 seconds. Add chicken broth, honey, soy sauce, dark soy sauce, vinegar and red pepper flakes. Simmer briefly, then gradually stir in cornstarch slurry until slightly thickened.

5. Cook Chicken in Sauce

Return chicken to the sauce and simmer, spooning sauce over top, until cooked through (165°F). Remove from heat and swirl in 1–2 tbsp cold butter for a rich, glossy finish.