Pan Seared Chicken and Gravy, Mashed Potatoes, Honey Glazed Carrots

Heat a large sauté pan on the stove and add enough olive oil to lightly coat the bottom of the pan. Using season salt and pepper, season the chicken breasts and pan sear the chicken for about 8 minutes on each side or until the internal temperature in the thickest part of the chicken is 165 degree’s.

Remove the chicken the from the pan and return the pan it to the heat.

Add the butter to the pan you cooked and allow it to melt. Stir the flour into the butter and mix everything together.

Add the canned milk into the roux (butter and flour mixture) while mixing everything together. It’s easy to use a whisk to make sure the roux dissolves into the canned milk.

Add the dijon mustard and chicken bouillon cube to the gravy and mix to combine everything together.

Bring the pan gravy to a boil, reduce the heat and simmer for about 3-4 minutes. Stir and scrape the bottom of the pan to make sure everything is incorporated into the pan gravy.

Once the potatoes are fork tender, remove from the pan and place in a large bowl. Using a potato masher, mash the potatoes, salt and pepper to taste, cover to keep warm.

To finish up the carrots, (make sure they are fork tender) heat a large saute pan on the stove and add enough olive oil to lightly coat the bottom of the pan.

Add the carrots back to the pan and caramelize the carrots, adding some color to the carrots.

Add the honey to the carrots and saute the carrots and honey (stirring to coat the carrots) for about 2 minutes to caramelize and glaze the carrots with the honey.

To serve, place a portion of mashed potatoes on your plate with the cooked chicken breast resting on the mashed potatoes. Place a honey glazed carrot next to the chicken and spoon the freshly made pan gravy over the mashed potatoes and chicken. I like to serve this dinner with freshly cut up watermelon. Serve and enjoy!