Creamy Garlic and Parmesan Chicken with Mustard Mash and Lemon Green Beans

Ingredients

• 1 large baking potato (For the mash; use one large potato.)
• olive oil (For rubbing on the potato skin; amount not specified.)
• salt (For the potato skin; to taste.)
• 1 tbsp butter (For the mash.)
• 2 tbsp milk (For the mash.)
• 1 tsp Dijon mustard (For the mash.)
• black pepper (For the mash; to taste.)
• 1 chicken breast (With shallow cuts across the top.)
• paprika (For seasoning the chicken; amount not specified.)
• garlic powder (For seasoning the chicken; amount not specified.)
• onion powder (For seasoning the chicken; amount not specified.)
• salt (For seasoning the chicken; to taste.)
• black pepper (For seasoning the chicken and sauce; to taste.)
• olive oil (For seasoning the chicken; amount not specified.)
• 0.5 shallot (Finely chopped.)
• 1 garlic clove (Minced; for the sauce.)
• 100 ml chicken bone broth
• 50 ml crème fraîche
• 20 g Parmesan cheese (Grated.)
• 1 tsp honey
• fresh parsley (Chopped; amount not specified.)
• fresh chives (Chopped; amount not specified.)
• lemon juice (A splash, for the sauce; amount not specified.)
• green beans (Trimmed; amount not specified.)
• olive oil (For cooking the green beans; amount not specified.)
• 1 garlic clove (Minced; for the green beans.)
• 0.5 lemon (Use the zest and juice for the green beans.)
• salt (For the green beans; to taste.)
• black pepper (For the green beans; to taste.)

Steps

1. 1

   Rub the potato with olive oil and salt. Prick it several times with a fork.

2. 2

   Place the potato in the air fryer at 200 °C for 50 minutes to 1 hour, until crisp on the outside and tender inside.

3. 3

   Scoop out the potato flesh. For a smoother texture, pass it through a sieve.

4. 4

   Mash the potato flesh with the butter, milk, Dijon mustard, and black pepper.

5. 5

   Season the chicken breast with paprika, garlic powder, onion powder, salt, black pepper, and olive oil.

6. 6

   Heat a skillet. Place the chicken scored-side down and cook for 5 to 6 minutes, until golden brown.

7. 7

   Turn the chicken and cook until done and it reaches 74 °C in the center. Remove it from the skillet and set aside.

8. 8

   In the same skillet, cook the shallot for 2 to 3 minutes, until softened.

9. 9

   Add the garlic and cook for 1 minute.

10. 10

    Pour the chicken bone broth into the skillet and let it reduce slightly.

11. 11

    Add the crème fraîche, Parmesan, honey, parsley, chives, lemon juice, and black pepper; stir.

12. 12

    Let the sauce simmer gently until thickened.

13. 13

    Return the chicken to the skillet and spoon the sauce over it to coat.

14. 14

    Heat olive oil in another skillet. Cook the green beans until charred.

15. 15

    Add the garlic, lemon zest and juice, salt, and pepper to the green beans.

16. 16

    Slice the chicken. Serve it over the mash, pour the creamy sauce over the top, and place the green beans alongside.

Notes

The amounts of several ingredients, including the green beans, olive oil, herbs, and seasonings, are not specified in the source. The cooking time for the chicken after turning and the time needed for the sauce to thicken are not provided; use the indicated internal temperature as a guide.

Nutrition per serving

• dinner
• main course
• chicken
• comfort food
• air fryer
• skillet
• with dairy