Farmhouse Fried Chicken with mashed potatoes, green onion gr

• portions: 2 servings
• temps total: 40 minutes

Ingrédients

2 Russet Potatoes

13 oz. Boneless Skinless Chicken Breasts

6 fl. oz. Canola Oil

Info 4 oz. Light Cream

Info ½ cup Chicken Breading

3 oz. Corn Kernels

2 Green Onions

Info 0.84 oz. Mayonnaise

Info ⅗ oz. Butter

Instructions

Make the Mashed Potatoes

Cut potato into 1/2" pieces.

Bring a small pot with potato pieces and enough water to cover to a boil. Reduce to a simmer and cook until fork-tender, 12-15 minutes.

Drain potatoes in a colander and return to pot. Add half the butter, 1/4 the cream (reserve remaining of each for gravy), 1/2 tsp. olive oil, and a pinch of salt. Mash until desired consistency is reached. Cover and set aside.

While potato cooks, prepare ingredients.

Prepare the Ingredients

Trim and thinly slice green onions on an angle.

Heat canola oil in a medium pan over medium heat, 5 minutes.

While oil heats, pat chicken breasts dry, and season both sides with a pinch of pepper.

Combine mayonnaise and 2 tsp. water in a mixing bowl. Place chicken breading in another mixing bowl.

Dip one chicken breast in mayonnaise-water mixture, then coat completely in chicken breading, shaking off any excess. Repeat with second chicken breast.

Fry the Chicken

Line a plate with a paper towel. Test oil temperature by adding a pinch of chicken breading to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Lay chicken breasts away from you in hot oil and flip every 3-5 minutes until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes.

Transfer chicken to towel-lined plate. Rest at least 5 minutes.

While chicken rests, cook corn.

Cook the Corn

Place another small pot over medium heat. Add 1 tsp. olive oil and corn to hot pot. Stir occasionally until warmed through, 4-5 minutes.

Transfer corn to a plate and season with a pinch of salt and pepper.

Wipe pot clean and reserve.

Make Gravy and Finish Dish

Return pot used to cook corn to medium heat. Add green onions (reserve a pinch for garnish) and remaining cream and bring to a simmer. Once simmering, stir often until slightly thickened, 3-5 minutes.

Remove from burner and swirl in remaining butter. Season with a pinch of pepper.

If desired, slice chicken into 1/2" pieces.

Plate dish as pictured on front of card, pouring gravy over chicken and garnishing potatoes with reserved green onions. Bon appétit!

Nutrition

• Calories: 970
• Lipides Totaux: 56g
• Sodium: 2070mg
• Glucides Totaux: 71g
• Protéines: 45g