Grilled Chicken Breast with Sauce Provençale & Creamy Mash

Ingredients:

For the Chicken & Marinade:

– 4 boneless, skin-on chicken breasts

– 2 tbsp olive oil

– 1 tsp salt

– ½ tsp black pepper

– 1 tbsp herbes de Provence

– 1 lemon, zested

For the Sauce Provençale:

– 2 tbsp olive oil

– 1 shallot, minced

– 3 garlic cloves, sliced

– 1 cup cherry tomatoes, halved

– ½ cup Kalamata olives, pitted & halved

– 2 tbsp capers

– ½ cup dry white wine

– 1 tbsp tomato paste

– 1 tsp honey

– ¼ cup fresh basil, chopped

For the Mash:

– 2 lbs Yukon Gold potatoes, peeled & cubed

– ½ cup warm milk

– 4 tbsp butter

– ¼ cup crème fraîche (or sour cream)

– Salt & white pepper to taste

Instructions:

Grill the Chicken

1. Marinate: Rub chicken with olive oil, salt, pepper, herbes de Provence, and lemon zest. Rest 15 mins.

2. Grill: Cook skin-side down over medium heat for 6-7 mins until golden. Flip and cook to 165°F (74°C), ~5-6 mins more. Rest 5 mins.

Make the Sauce Provençale

1. Sauté: Heat olive oil in a skillet. Cook shallot and garlic until soft (~3 mins).

2. Build Flavor: Add tomatoes, olives, and capers. Cook 2 mins until tomatoes soften.

3. Deglaze: Pour in wine, stir in tomato paste and honey. Simmer 5 mins until saucy. Fold in basil.

Prepare the Mash

1. Cook Potatoes: Boil in salted water until tender (~15 mins). Drain well.

2. Whip: Mash with warm milk, butter, and crème fraîche until silky. Season to taste.

Plate

– Spoon creamy mash onto plates.

– Top with grilled chicken, then smother with Provençale sauce.

– Garnish with basil and lemon wedges.