A mid-week dinner idea.
Chicken Breasts
4 boneless, skinless organic chicken breast halves, 5-6 oz. each
Salt and ground black pepper
2 tbsp vegetable oil
Mac & Cheese
1 cup heavy cream
1 large garlic clove, chopped
6 oz. sharp Wisconsin cheddar cheese, shredded
12 oz. cooked elbow macaroni
Salt and ground black pepper
Rosemary Jus
1 cup dark chicken jus
1 tbsp chopped rosemary
Garnish
1 large tomato, diced
Braised scallions or asparagus
Chicken Breasts
Step 1: Preheat oven to 375°F.
Step 2: Season chicken breasts with salt and pepper. In 12" skillet over medium-high heat, warm oil. Add chicken breasts and brown on both sides.
Step 3: Remove chicken to baking pan. Roast 8 minutes or until chicken is cooked through.
Mac & Cheese
Step 1: In saucepan over medium heat, bring cream and garlic to a simmer.
Step 2: Reduce heat to low; simmer until mixture is reduced by half.
Step 3: Remove from heat; whisk in cheddar cheese until blended. Stir in cooked elbow macaroni, salt and pepper until well mixed.
Rosemary Jus
Step 1: In a small saucepan over high heat, bring chicken jus and rosemary to a boil. Reduce heat to low; simmer 10 minutes to blend flavours.
Step 2: Arrange chicken breast on plate; top with rosemary jus and diced tomatoes. Serve with mac & cheese. Garnish with braised scallions or asparagus.
See more recipes from Grant MacPherson.
Reprinted with permission from Grant MacPherson's In the Viking Kitchen (2010 Viking Range Corporation).
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