Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 7 oz each), pounded to even thickness
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 8 tbsp unsalted high-quality butter, divided
  • 6 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1/2 cup low-sodium chicken bone broth
  • 1/4 cup dry white wine
  • 1 tsp fresh lemon juice
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 1/2 cup whole milk, warmed

Instructions:

  1. Place potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender.
  2. While potatoes cook, place chicken breasts between plastic wrap and pound to a uniform 3/4-inch thickness using a meat mallet.
  3. Pat chicken completely dry with paper towels. Season both sides with salt and pepper.
  4. Heat avocado oil in a large cast-iron skillet over medium-high heat. Sear chicken for 5-7 minutes per side until the internal temperature reaches 160°F (71°C). Remove chicken to a plate and tent with foil.
  5. In the same skillet, deglaze with white wine and chicken broth, scraping up the browned bits (fond). Add garlic, rosemary, and thyme. Simmer until liquid reduces by half.
  6. Reduce heat to low and whisk in 4 tablespoons of butter and lemon juice until a glossy emulsion forms.
  7. Drain potatoes. Use a ricer or masher to process potatoes with remaining 4 tablespoons of butter and warm milk until smooth. Season with salt and white pepper.
  8. Slice chicken and serve over a bed of mashed potatoes, drizzling the pan sauce generously over the top.