Cherry Chicken & Mashed Potatoes with Cherry Pan Sauce and spinach 469

To learn how to make Cherry Chicken & Mashed Potatoes with Cherry Pan Sauce and spinach Show Number 469 | https://youtu.be/GXrdXDB0qbw Click the Subscribe button and then click here for the recipe. #TheDiabeticDietShow #CherryChicken Cherry Chicken & Mashed Potatoes with Cherry Pan Sauce and spinach 469 INGREDIENTS 2 Boneless, Skinless Chicken Breasts 6 oz spinach 2 cloves Garlic ¾ lb Potatoes 1 oz Salted Butter 2 Tbsps Red Wine Vinegar Or Verjus Blanc 2 Tbsps Sour Cherry Spread 2 Tbsps Crème Fraîche Optional ¼ tsp Crushed Red Pepper Flakes INSTRUCTIONS 1. Prepare the ingredients & start the sauce Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Medium dice the potatoes. In a bowl, whisk together the sour cherry spread, half the vinegar or verjus, and 1/4 cup of water. 2. Cook & mash the potatoes Add the diced potatoes and half the chopped garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm. 3. Cook the spinach Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the remaining chopped garlic. Cook, stirring constantly, for 30 seconds to 1 minute, or until slightly softened. Add the chopped kale and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes, or until slightly wilted. Add the remaining vinegar or verjus (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring occasionally, for 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 4. Cook the chicken Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken. 5. Finish the sauce & serve your dish To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the cooked chicken with mashed potatoes and cooked spinach. Top the chicken with the finished sauce. Enjoy! This show is about what I eat and what my family eats. Not all our family members are Diabetic. So I make food for both categories. You won't see me making any Unhealthy cookies, cakes, or candy. I make what we think is healthy food. For us & our guests, I may have something of a sugar nature like soda pop coca-cola, or Pepsi. But that is not something I drink. This is a show of info and entertainment. It is not intended to cure diabetes, for that contact distension or a doctor. I am not a chef, Doctor, expert, or distension. I am just a cook making food for my family and me. Diabetes is caused by a beta cell in the beta-hemoglobin gene. Diabetes is a disease. That may be reversed by eating better and exercising. Beta cells in type 1 diabetes In type 1 diabetes, beta cells die from a misguided attack by the body's immune system How and why that happens is not clear, but the results of a study published in early 2011 suggest that these pancreatic cells become stressed at the earliest stages of the disease process.