These menus are all based on the back-in-the-day idea of a good, square meal: meat, vegetable, and starch. The flavors have all gotten an update, though!
- 4 Idaho potatoes, peeled and cut in 2-inch cubes
- 4 (6-ounce) boneless, skinless chicken breasts
- 2 tablespoons chopped fresh thyme leaves
- Freshly ground black pepper
- 2 tablespoons EVOO (extra-virgin olive oil)
- 1 head of broccoli, trimmed and cut into florets and 1-inch cubes
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 1/2 cups milk or half-and-half
- 1 1/2 cups shredded Gouda cheese
Place the potatoes in a large pot and cover with cold water. Bring to a boil, salt the water, reduce the heat a bit, and cook until tender, about 12 minutes. Headsup: about halfway through you will add the broccoli to the pot, so use a pot large enough to accommodate both.
Add the broccoli to the potatoes and cook for 6 minutes.
Heat the butter in a small sauce pot over medium heat. When the butter has melted, add the flour and cook for 1 minute, then whisk in the chicken stock and 1 cup of the milk or half-and-half. Thicken for 2 to 3 minutes, season the sauce with salt and pepper, then stir in the cheese in a figure-eight motion with a wooden spoon for 2 minutes, or until the cheese is melted. Turn off the heat.
Drain the cooked broccoli and potatoes and return to the hot pot to dry them out. Mash the broccoli and potatoes together, using the remaining milk to reach the desired consistency. Season with salt and pepper.
Slice the chicken breasts on an angle. Pile some mashed broc-o-tatoes on plates and arrange the fanned-out chicken on the edge of the mound. Pour the Gouda gravy over the top.