Gouda Smothered Chicken
This week’s CRAZY, DELICIOUS recipe comes from one of our FAVORITE customer’s Bridget! Seriously, this lady is one AMAZING + TALENTED chef! Just look at that picture…I was DROOLING! Love this recipe? Bridget is the cook at Gresham’s Townmart! Follow their Facebook page where Bridget posts their weekly specials! Thanks again Bridget! 😘
- 3 lbs Yukon Gold Potatoes
- 1 1/2 lbs brussel sprouts
- 1/2 pint heavy cream
- 2 boneless, skinless chicken breasts
- 1 tablespoon Urban Accents Heartland Pepper and Garlic seasoning blend
- 1 teaspoon Urban Accents Balsamic and Roasted Onion Veggie Roaster
- Butter Extra Virgin Olive Oil
- Garlic Extra Virgin Olive Oil
- 1 cup Italian Dressing
- 1/2 red bell pepper, sliced
- 1 small red onion, sliced
- 8 mushrooms, sliced
- 2 cloves garlic, minced & seperated
- 1 cup spinach
- 1/2 cup red wine
- 15 asparagus spears
- 2 slices Gouda Cheese
Fill a large pot with water and a dash of Himalayan Sea Salt, bring the potatoes to a boil. Fill another medium size pot with water, salt and the Brussels sprouts, boil until tender.
Once the Brussels sprouts are done boiling, place in a food processor with a tablespoon of Garlic Extra Virgin Olive Oil, blend until pureed.
After the Yukon Gold potatoes are cooked, mash them (leave the skins on) with 2 sticks of butter, 2 teaspoons Himalayan Sea Salt, 1 teaspoon freshly ground black pepper and heavy cream. Mixed the pureed Brussels sprouts into the potatoes, cover & set aside.
Heat 3 tablespoons Butter Extra Virgin Olive Oil in a cast iron skillet over medium-high heat. Place the boneless skinless chicken breasts in the hot pan. Season with a tablespoon of Urban Accents Heartland Pepper and Garlic seasoning blend, 1 clove minced garlic, a dash of paprika and Himalayan Sea Salt to taste. Cook for about 5 minutes. Flip chicken and pour Italian Dressing in the skillet. Lower the temperature to medium, cover and cook about 15 more mintues (or until chicken reaches internal temperature of 170 degrees).
In a seperate, non-stick pan, heat 2 more tablespoons of Butter Extra Virgin Olive Oil. Add onions, garlic and bell peppers. Saute for about 1-2 minutes. Add mushrooms and a splash of red wine. Saute for a few more minutes (until mushrooms look cooked), then add spinach. Saute another minute.
While the mushrooms/onions/garlic/bell peppers are sauteeing, place the asparagus in the cast iron skillet, along side the chicken. Season with Urban Accents Balsamic & Roasted Onion Veggie Roaster. Saute about 3 mintues. Turn the skillet down to low, top each chicken breasts with the sauteed veggies. Place a slice of Gouda cheese over the top. Cover pan for about a minute or so for the cheese to melt.