Grilled Chicken and Smashed Broccoli and Potatoes with Gouda Gravy

This recipe is from my friend Chrysta's blog. She gleaned it from Rachel Ray, and I love the unusual combination of potatoes and broccoli. The meal is based on back-in-the-day idea of a solid square meal; meat, vegetable, and starch (really isn't that a triangle meal? Hmmm... must need chocolate to make it square! LOL) I've made a few adjustments to the ingredients to cut back the fat, and keep the flavor. 

4 Idaho potatoes, peeled and cubed into 2-inch pieces 
Salt and freshly ground black pepper 
4 boneless, skinless chicken breasts (about 6 ounces each) 
2 tablespoons extra virgin olive oil (EVOO) 
A couple of tablespoons grill seasoning 
1 head broccoli, trimmed and cut into florets and 1-inch cubes 
2 tablespoons butter 
2 tablespoons flour 
1 1/2 cups chicken stock (eyeball it), divided 
1/2 cup fat free evaporated milk (the original recipe calls for half-and-half)
1 1/2 cups Gouda cheese, shredded 


Pre-heat a grill pan over medium-high heat.

Place potatoes in a large enough pot to accommodate both the potatoes and the broccoli, and cover them with cold water. Bring to a boil, add some salt, then reduce the heat a bit and cook until tender, about 12 minutes. Halfway through, add the broccoli.

Drizzle the chicken pieces with EVOO and sprinkle with grill seasoning. Add the chicken pieces to the hot grill pan and cook 6 minutes on each side.

Once the chicken is cooking, melt the butter in a small saucepot over medium heat. Add the flour, cook for 1 minute, then whisk in 1 cup of chicken stock and the milk or half-n-half. Cook 2-3 minutes to thicken and season with salt and freshly ground black pepper. Add the cheese, stirring in a figure-eight motion with a wooden spoon for 2 minutes, until melted. Turn off the heat and reserve.

Drain the cooked broccoli and potatoes, and return them to the hot pot to dry them out. Mash the broccoli and potatoes together with the remaining 1/2 cup chicken stock until they reach desired consistency, and season with salt and pepper.

Slice the chicken breasts on an angle. To serve, pile some smashed broccoli and potatoes on each plate and arrange the chicken pieces along the edge of the mound. Pour the Gouda Gravy on top of everything.

1 comment:

Crysta said...

I always just use milk in place of the half and half, and it has always worked just fine. I never seem to have half and half and I am too cheap to buy something else when I have milk!