A tasty dinner with perfectly breaded moist Bone-less Chicken Breast, topped with a delicious Garlic Gravy and a side of perfectly Mashed & seasoned Potatoes.
INGREDIENTS:
Breaded Chicken:
6 Boneless Skinless Chicken Breasts
1/2 cup Bread Crumbs or Panko Crumbs
3/4 cup Flour
2-3 tbsp Parmesan Cheese Grated
1/2 tsp Thyme
1/2 tsp Roasted Garlic & Red Pepper
1/2 Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Chili Powder
1/2 tsp Oregano
1/4 tsp Paprika
1/2 cup or so Milk
1/2 cup Sunflower or Avocado Oil
Gravy:
2 tbsp Butter
2-3 cloves Garlic, pressed
2 tbsp Flour
1/2 tsp Thyme
1/2 tsp each Salt & Pepper
3/4 cup Chicken Stock
1/4 cube Beef Bullion
1-3 tbsp of drippings from Chicken
Mashed Potatoes Recipe
INSTRUCTIONS:
Begin by preheating oven to 400 degrees and preparing a baking sheet covered with parchment paper. And be sure you've started your potatoes boiling! I've included my recipe for the best, creamiest Mashed Potatoes!
Next combine bread crumbs, flour, parmesan and spices in a shallow bowl or plate. And measure out milk in a medium sized bowl (even a soup bowl will work) Set up the chicken thighs, milk, bread crumb mixture and prepared baking pan in a row to create a sort of work station. Beginning with a chicken thigh and using tongs, place a chicken thigh in the milk, drenching completely. Then into the bread crumbs, covering completely on both sides. Then place on the prepared parchment sheet. Repeat this process until each piece of Chicken is breaded.
Put the baking pan filled with chicken in oven and cook for 15 minutes until Chicken just starts to turn golden brown. Using your tongs flip Chicken over and cook for another 15 minutes or so until done (IF you are unsure of doneness, use a meat thermometer to be sure Chicken has reached 165 degrees Celsius)
While the Chicken is baking in the oven its time to start the gravy! In a shallow sided sauce pan, start by melting butter, then adding in the pressed garlic, thyme, salt & pepper. Cooking for 1 minute or so. Then add in the 2 tablespoons of flour in, using a whisk combine together until it turns chunky. Now add in the chicken stock and 1/4 of a beef bullion cube, still whisking until the Rue (your flour butter combination) is mixed with the chicken stock, it will start to thicken quickly so be sure to watch it and continue stirring! Once Chicken is cooked you can add in a few tablespoons of drippings from chicken for a little extra flavor in your gravy.
And voila! Finish off your Mashed Potatoes and a vegetable on the side, i like doing Roasted Broccoli or Sauteed Zucchini and Enjoy!
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