Ingredients
– 4 boneless, skinless chicken breasts
– 1 pound baby potatoes
– 1 cup heavy cream
– 6 cloves garlic, minced
– 1 cup chicken broth
– 1 tablespoon olive oil
– 2 tablespoons butter
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley for garnish
Equipment Needed
– Large skillet
– Baking sheet
– Potatoes peeler (optional)
– Measuring cups and spoons
– Tongs
– Chef’s knife
Step-by-Step Instructions
To start, preheat your oven to 400°F (200°C). As I prepare my ingredients, I love the way the air fills with anticipation. Place the baby potatoes on a baking sheet and drizzle them with olive oil, salt, and pepper. Give them a good mix with your hands to ensure they’re evenly coated. Roast them in the oven for about 25-30 minutes or until they’re golden brown and fork-tender. The smell alone is enough to drive anyone wild! (See the next page below to continue steps…)