Chicken with Apples, Pears and Camembert Mashed Potatoes


Guys, this is a good one. First, whoever thought of putting triple cream cheese in mashed potatoes is a genius. Why I’ve never done this before is really beyond me, since I’ve eaten my weight in Brie many a time. But somehow this is the first time it has crossed my palate, and I’m a happy camper about it.


Top this mashed potato dreaminess with a really awesome chicken dish, topped with warm pear and apple and you’ve got a killer meal. The fruit adds such a nice warmth and sweetness to the savory in the chicken and potatoes. It’s a Rachael Ray recipe and I’ll definitely be making this again.

TW’s Tips

  • I had some Brie that I substituted for the Camembert — worked great. Really any triple cream cheese will work.
  • Of course the chicken always takes longer to cook than these recipes say. Give it some extra time to make sure it’s cooked through.
  • Serve with a green vegetable — I picked asparagus.




Chicken with Apples, Pears and Camembert Mashed Potatoes


  • 2 pounds small yellow-fleshed potatoes, such as yukon gold, cut into bite-size pieces
  • Salt
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
  • Pepper
  • 2 tablespoons butter, cut into small pieces
  • 1 gala, honey crisp or golden delicious apple, peeled and cut into 1/2-inch pieces
  • 1 bosc pear, peeled and cut into 1/2-inch pieces
  • 3 pinches nutmeg
  • 1 tablespoon grated lemon peel plus 1 tablespoon juice
  • 2 tablespoons honey
  • 1/4- 1/3 cup milk or half-and-half
  • 1/3 pound ripe camembert cheese, cut into bite-size pieces
  • 10 – 12 chives, chopped
  • 2 tablespoons fresh thyme leaves, finely chopped


In a deep pot, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook the potatoes until tender, 15 minutes. Drain.

In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Season the chicken with salt and pepper; add to the skillet and cook, turning once, until golden, 12 minutes. Transfer to a plate; cover with foil to keep warm.

In the same skillet, melt the butter over medium heat. Add the apple, 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 breasts on an angle, arrange alongside the potatoes and top with the fruit. In a small bowl, combine the chives, thyme and lemon peel; sprinkle over the chicken and potatoes.


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