Pan fried chicken with mashed potatoes and Gravy

Name: Pan fried chicken with mashed potatoes and Gravy
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 Chicken stock cube for gravy; 1 beef stock cube; 1 1/2 cup (3.5 DL) boiling water; 2 tbsp butter; 2 tbsp Flour; 1/4 tbsp Pepper(optional); Salt (as needed); 2 tbsp + 2tsp Flour; Paprika powder/Chilli powder; Garlic powder (optional); 2 tbsp olive oil; 4 chicken breasts; Salt and Pepper; 1-2 tbsp olive oil; 1/2 tbsp Butter; 3 big potatoes or 4 small ones; Salt for boiling; 100 g / 1/2 cup Room temperature butter; 60 ml / 1/4 cup of warm milk

Lailakk @cook_29483064

I cooked it for my family, for dinner. Its a delicious recipie so I had to make it. I have made it before.

Pan fried chicken with mashed potatoes and Gravy

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Lailakk @cook_29483064

I cooked it for my family, for dinner. Its a delicious recipie so I had to make it. I have made it before.

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Ingredients

About 1 hour

4 servings

1Chicken stock cube for gravy
1beef stock cube
1 1/2 cup (3.5 DL)boiling water
2 tbspbutter
2 tbspFlour
1/4 tbspPepper(optional)
Salt (as needed)
Chicken coating
2 tbsp+ 2tsp Flour
Paprika powder/Chilli powder
Garlic powder (optional)
2 tbspolive oil
4chicken breasts
Salt and Pepper
1-2 tbspolive oil
1/2 tbspButter
Mashed potatoes
3big potatoes or 4 small ones
Salt for boiling
100 g/ 1/2 cup Room temperature butter
60 ml/ 1/4 cup of warm milk

Cooking Instructions

About 1 hour

1

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.
2

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.
3

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.
4

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.
5

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!