French-Style Chicken with Caramelized Onions, Roasted Carrots, and Mashed Potatoes

Name: French-Style Chicken with Caramelized Onions, Roasted Carrots, and Mashed Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 2 pcs Chicken breast fillet; 336 g Carrots; 5 pcs Potatoes; 1 pcs Yellow onion; 150 ml Beef broth; 1.5 cup Mozzarella; 2 tbsp Sour cream; 30 g Butter; 1 tsp Sugar; 2 tbsp Vegetable oil; to taste Salt; to taste Black ground pepper

Tender chicken breast topped with a layer of caramelized onions and melting mozzarella, accompanied by crispy roasted carrots and silky mashed potatoes. A classic French cuisine combination with a modern twist.

Ingredients

2 pcs Chicken breast fillet
336 g Carrots
5 pcs Potatoes
1 pcs Yellow onion
150 ml Beef broth
1.5 cup Mozzarella
2 tbsp Sour cream
30 g Butter
1 tsp Sugar
2 tbsp Vegetable oil
to taste Salt
to taste Black ground pepper

Instructions

Preheat the oven to 220°C. Wash and dry all vegetables. Peel the carrots and cut them diagonally into ¼-inch thick pieces. Cut the potatoes into ½-inch cubes. Cut the onion in half, peel, and slice into thin half-rings.
Place the carrots on a baking sheet, drizzle with vegetable oil, season with salt and pepper. Place in the oven until the carrots are golden brown and tender.
While the carrots are roasting, place the potatoes in a medium saucepan and cover with salted water so it reaches 2 fingers above the potatoes. Bring to a boil and cook until tender.
Drain the water from the potatoes, return them to the saucepan, and cover with a lid to keep them warm.
Heat vegetable oil in a large skillet over medium-high heat. Add the sliced onion and cook, stirring occasionally, until golden brown and soft. Sprinkle with sugar, add the broth with 2 tablespoons of water, season with salt and pepper. Cook until the mixture reaches a caramel consistency.
Transfer the onion mixture to a small bowl. Wipe the skillet clean.
Pat the chicken breast dry with paper towels and season on all sides with salt and pepper. Heat vegetable oil in the same skillet over medium-high heat. Place the chicken and cook until golden brown and cooked through. In the last 1–2 minutes, top the chicken with caramelized onions and mozzarella, cover the skillet with a lid (or baking sheet) and let the cheese melt.
Over low heat, mash the potatoes with sour cream, butter, salt, pepper, and a small amount of water until smooth.
Plate the chicken, roasted carrots, and mashed potatoes. Serve hot.