CHICKEN WITH MASHED POTATOES AND GRAVY RECIPE | MYRECIPES
The gravy is the standout, perfect for stirring into mashed potatoes. Serve with quick-cooking greens like spinach or kale for an easy, family-friendly meal.
Provided by Deb Wise
Total Time 24 minutes
Yield Serves 4 (serving size: 1 chicken breast half, about 1/2 cup potatoes, and about 1/4 cup gravy)
Number Of Ingredients 10
Steps:
- Sprinkle chicken with 1/2 teaspoon pepper and 1/8 teaspoon salt. Place 2 tablespoons flour in a shallow dish. Dredge chicken in flour. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter to pan; swirl to coat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.
- Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 2 tablespoons flour to pan; cook 30 seconds, stirring occasionally. Add stock to pan; bring to a boil, stirring with a whisk until smooth. Reduce heat; simmer 2 minutes. Stir in 1/4 teaspoon pepper and remaining 1/8 teaspoon salt.
- Cook potatoes according to package directions. Combine potatoes, remaining 1/4 teaspoon pepper, remaining 1 tablespoon butter, and milk in a medium bowl; mash to desired consistency. Serve with chicken and gravy. Sprinkle with parsley.
Nutrition Facts : Calories 428 calories, CarbohydrateContent 23 g, CholesterolContent 126 mg, FatContent 17.9 g, FiberContent 2 g, ProteinContent 41 g, SaturatedFatContent 5.5 g, SodiumContent 635 mg
INSTANT POT® CHICKEN AND GRAVY RECIPE | ALLRECIPES
All the flavor of a slow-cooked roasted chicken dinner from the oven, but done in a fraction of the time using your Instant Pot® or pressure cooker! Serve with mashed potatoes for the perfect comfort meal.
Provided by France C
Categories Chicken Breasts
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 2 servings
Number Of Ingredients 13
Steps:
- Combine salt, paprika, thyme, pepper, garlic powder, and sage in a small bowl.
- Pound thicker end of chicken breasts to about 1-inch thickness. Sprinkle with seasonings and rub on both sides.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function and high heat. Heat olive oil and cook chicken breasts until browned, 2 to 3 minutes per side. Transfer chicken to a plate. Add chicken stock to the pot, scraping up any browned bits off the bottom. Turn off the pot. Place a trivet inside the pot and lay chicken breasts on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid. Remove chicken to a clean plate and cover with foil to keep warm.
- Combine water and cornstarch in a small bowl and stir to dissolve. Switch pot to Saute function and medium heat. Slowly whisk in enough of the cornstarch mixture to thicken the gravy to your desired consistency. Season with salt and pepper. Remove from heat and serve gravy over chicken breasts.
Nutrition Facts : Calories 418.3 calories, CarbohydrateContent 9.1 g, CholesterolContent 164.5 mg, FatContent 14 g, FiberContent 0.7 g, ProteinContent 59.8 g, SaturatedFatContent 2.9 g, SodiumContent 1674 mg, SugarContent 0.8 g
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