Butter Braised Chicken With Ham, Cheese and Leek Twice Baked Potato Casserole

Wilted Spinach and Red Pepper Clementine Relish

Serves 4


4, 4 ounce boneless chicken breast portions
1 C chicken stock (homemade is best but a good store brand that you like will work)
3 T butter
3 large cloves garlic, chopped finely
½ t salt
2 T canola oil


  • Heat a large saucepan on high, then add the oil. When very hot, place each chicken breast in the oil and let it sear on the first side, cooking for about 3 minutes. Turn and sear the other side, but don’t worry about cooking them through. Now lower the heat slightly and add the stock, the butter, and the chopped garlic. Then salt the chicken. Now reduce to low, cover and let braise for about 7-8 minutes, or until chicken is cooked through. You can baste the chicken with the butter/stock mixture once or twice if desired, but not necessary.
  • Serve over wilted spinach, and with as my ham, leek and parmesan cheese twice baked tater casserole, with a mound of red pepper clementine relish. Ladle some of the stock mixture over all!

Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!


Follow us Ifeellikecooking