Ingredients

serves 4

　　2 pounds baby Yukon Gold potatoes

　　Salt

　　1 tablespoon evoo (extra-virgin olive oil)

　　4 pieces boneless skinless chicken breast

　　Black pepper

　　2 tablespoons butter, cut into small pieces

　　1 Gala, Honey Crisp, or Golden Delicious apple, peeled, cored, and cut into 1/2-inch dice

　　1 Bosc pear, peeled, cored, and diced

　　Freshly grated nutmeg, 1/4 teaspoon

　　Zest and juice of 1 lemon

　　2 tablespoons honey

　　1/3 pound ripe Camembert cheese, diced into bite-size pieces

　　1/4 to 1/3 cup milk, half-and-half, or cream

　　10 to 12 blades of chives, chopped

　　2 tablespoons fresh thyme leaves, finely chopped

　　

Step 1

Halve the small and quarter the larger baby potatoes into bite-size pieces and cover with water in a large pot. Bring the water to a boil and season with salt. Cook for 12 to 15 minutes until the potatoes are fork-tender.

　　

Step 2

Heat the EVOO in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper on both sides and cook the chicken until golden and firm, about 12 minutes, turning once. Place the chicken on a plate and cover with foil to keep warm.

　　

Step 3

In the same skillet melt the butter over medium heat; add the apples and pears and season with salt and the nutmeg. Stir in the lemon juice and cook for 5 minutes, or until tender-crisp, then stir in the honey and cook for a minute more.

　　

Step 4

Drain the potatoes and return them to the hot pot. Mash them with the cheese and milk or half-and-half and season with salt and pepper to taste. Divide the potatoes among 4 plates. Slice the chicken breasts on an angle. Arrange the sliced chicken alongside the potatoes and top with the apples and pears. Combine the chives with the thyme and lemon zest and scatter over each plate.

　　Rachael Ray's Look + Cook