2 pounds small yellow potatoes, diced
1 tablespoon olive oil
2-4 chicken breasts
2 tablespoons butter, cut up small
1 gala or honey crisp apple, peeled and diced
1 bosc pear, peeled and diced
3 pinches of nutmeg or pumpkin pie spice
1 grated lemon peel
1 tablespoon of lemon juice
2 tablespoons honey
1/3 cup milk
1 container of Camembert cheese, cut into small pieces
10 chives, chopped
In a deep pot, add the potatoes and water to cover. Bring to a boil, salt the water and cook the potatoes until tender, 15 minutes. Drain.
In a large skillet, heat the oil over medium high heat. Season the chicken with salt and pepper; add to the skillet and cook until golden on both sides. Transfer to a plate and cover with foil to keep warm.
In the same skillet, melt the butter over medium heat. Add the apples, pear, and nutmeg; season with salt. Stir in the lemon juice for 3 minutes, then stir in the honey for 1 minute.
Mash the potatoes with the milk and cheese; season with salt and pepper. Slice the chicken breast on an angle, arrange over the potatoes and top with fruit. Top with chives and lemon peel.
Chad's rating: 10/10
Amy's rating: 10/10
Recipe adapted from Everyday with Rachael Ray Magazine.