Chicken and Smashed Broccoli-potatoes with Gouda Gravy

My entire culinary world expanded by about a trillion the day I first made home-made gravy. It was so easy, so delicious and rich, that suddenly a universe of possibility opened up before me. I've mentioned many times in this blog my love of the pan sauce, and really gravy is in the same genre.

Here we have a luscious, slightly cheesy gravy that serves as a blanket of flavor for simple pan-sauteed chicken breast and a healthy potato-broccoli mash. It doesn't feel overly decadent or rich, it just feels fantastic.

Make sure you use some quality gouda cheese for the gravy, and the rest of it will fall into place. This makes an excellent end to a long weekend.

Chicken and Smashed Broccoli-potatoes with Gouda Gravy
adapted from Every Day with Rachael Ray
serves 2 (with some leftover mash)

INGREDIENTS:

1 large baking potato, peeled and cut into 1-inch chunks
salt
1 small head broccoli, florets & stems cut into 1-inch pieces
2 chicken breast cutlets, lightly pounded
2 sprigs fresh thyme, leaves stripped and stems discarded
pepper
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 tablespoon flour (pref. whole wheat)
1/4 cup low sodium chicken broth
1/2 cup skim milk
1/2 cup shredded gouda cheese

DIRECTIONS:

1. In a large saucepan, cover potatoes with cold water. Bring to a boil and salt the pot; simmer for 8 minutes. Add broccoli pieces and cook an additional 8 minutes. Drain and return to the pan.

2. While the veggies are cooking, season chicken with thyme, salt and pepper. Heat EVOO in a small skillet over medium-high heat. Add chicken and cook for 5 or 6 minutes per side, until golden-brown and cooked through.

3. In a small, heavy saucepan, melt the butter over medium heat. Add flour and cook for 1 minute, then whisk in chicken broth and 1/4 cup milk and cook until thickened, 2 to 3 minutes. Season with salt and pepper, and stir in the cheese, using a figure 8 motion to incorporate it evenly until melted. Remove from heat.

4. Add remaining 1/4 cup milk to the broccoli and potatoes, and mash with a potato masher. Season with salt and pepper.

5. Serve chicken alongside a heaping scoop of the mash and top with gravy.

Enjoy!