Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, pan fried chicken with mashed potatoes and gravy. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Pan fried chicken with mashed potatoes and Gravy is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Pan fried chicken with mashed potatoes and Gravy is something which I’ve loved my whole life. They’re nice and they look wonderful.
To make the mashed potato gravy, use the same pan that you fried your chicken in and toss in your peppers and onions. You'll want to saute these until soft. Then add in your mushrooms and cook until soft and golden brown. Thoroughly mix in your seasonings and follow with the butter and flour to make a roux*.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook pan fried chicken with mashed potatoes and gravy using 21 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pan fried chicken with mashed potatoes and Gravy:
- Make ready 1 Chicken stock cube for gravy
- Take 1 beef stock cube
- Make ready 1 1/2 cup (3.5 DL) boiling water
- Take 2 tbsp butter
- Get 2 tbsp Flour
- Take 1/4 tbsp Pepper(optional)
- Prepare Salt (as needed)
- Take Chicken coating
- Make ready 2 tbsp + 2tsp Flour
- Get Paprika powder/Chilli powder
- Get Garlic powder (optional)
- Prepare 2 tbsp olive oil
- Take 4 chicken breasts
- Make ready Salt and Pepper
- Make ready 1-2 tbsp olive oil
- Take 1/2 tbsp Butter
- Get Mashed potatoes
- Make ready 3 big potatoes or 4 small ones
- Get Salt for boiling
- Take 100 g / 1/2 cup Room temperature butter
- Prepare 60 ml / 1/4 cup of warm milk
Cook potatoes according to package directions. Place coated chicken in the hot oil, and brown on all sides. Remove chicken from skillet, and drain on paper towels. For this classic Texan dish, steaks are pounded until thin, then breaded and pan-fried to achieve an irresistibly crispy, golden brown exterior, similar to that of a chicken cutlet.
Instructions to make Pan fried chicken with mashed potatoes and Gravy:
- MASHED POTATOES* - For the mashed potatoes. Clean the potatoes and use a vegetable peeler to remove the skin. Cut the potatoes up into small cubes and place into a saucepan. Fill with cold water and place over medium-high to bring to the boil. Boil the potatoes for 20-30 minutes or until very tender and nearly falling apart.
- Drain the water using a colander and place the potatoes back into the saucepan. Keep on the heat until there is no longer large amounts of steam. Remove from the heat and start mash the potatoes using a potato smasher or a fork.
- Season with salt and pepper and gradually start adding the butter in small amounts. Make sure the butter is at room temperature so it doesn’t bring down the temperature of the potatoes. Once all the butter has been incorporated start to add the warm milk in small amounts until you are happy with the consistency. You may not need to use all the milk. Check for seasoning. Then your done with the mash.
- GRAVY* - Add boiling water into a bowl, add chicken and beef stock cubes then mix until combined. Leave that waiting. - - Add butter then flour into a deep pan. Stir. When butter-flour mixture turns light brown, add the stock, stir. Add pepper (optional) for extra flavour add garlic powder. Let it boil, take it off heat when the gravy is thick and smooth. Then the gravy is done.
- CHICKEN* - For coating, add flour, garlic powder(optional), paprika powder into a small bowl. - - Then pat the chicken dry with a paper towel. Add olive oil, salt and pepper on both sides of chicken. - - Apply the coating from before on both sides. - Heat pan for medium flame and add 1-2tbsp olive oil. - Add 1/2 tsp butter into pan. - Then add the coated chicken breasts. - Fry the chicken and serve on plate. And viola enjoy!
Remove chicken from skillet, and drain on paper towels. For this classic Texan dish, steaks are pounded until thin, then breaded and pan-fried to achieve an irresistibly crispy, golden brown exterior, similar to that of a chicken cutlet. We're topping ours with a traditional-style white gravy, made with milk, flour, garlic, and tangy hot sauce, for a little kick of heat. Dredge mushroom in egg wash, then in crumb mixture. Fry mushroom until golden brown on both sides.
So that’s going to wrap this up with this special food pan fried chicken with mashed potatoes and gravy recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
