You are looking for a pan fried chicken with mashed potatoes and gravy recipe that is unique? How to prepare it not difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious pan fried chicken with mashed potatoes and gravy should had aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of pan fried chicken with mashed potatoes and gravy, start from the type of ingredients, then selection of fresh ingredients and good, until how to process and serv it. No need dizzy if want to prepare pan fried chicken with mashed potatoes and gravy delicious as long as you know the trick and how to make this dish can be serving special.

Ingredients and seasonings required in make

1. Use 1 Chicken stock cube for gravy
2. Prepare 1 beef stock cube
3. Prepare 1 1/2 cup (3.5 DL) boiling water
4. Take 2 tbsp butter
5. Prepare 2 tbsp Flour
6. Prepare 1/4 tbsp Pepper(optional)
7. Take Salt (as needed)
8. Prepare Chicken coating
9. Prepare 2 tbsp + 2tsp Flour
10. Prepare Paprika powder/Chilli powder
11. Use Garlic powder (optional)
12. Use 2 tbsp olive oil
13. Take 4 chicken breasts
14. Prepare Salt and Pepper
15. Prepare 1-2 tbsp olive oil
16. Take 1/2 tbsp Butter
17. Prepare Mashed potatoes
18. Prepare 3 big potatoes or 4 small ones
19. Use Salt for boiling
20. Take 100 g / 1/2 cup Room temperature butter
21. Prepare 60 ml / 1/4 cup of warm milk

Thoroughly mix in your seasonings and follow with the butter and flour to make a roux*. Return to medium heat and add flour to oil. If the mixture seems thin, add a bit more flour. Add milk and starchy water from the potatoes you've cooked.

Instructions to cook Pan fried chicken with mashed potatoes and Gravy:

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!
6. Done and ready to serve!

Drain thoroughly and return to the pot. Using a fork or potato masher, mash to your desired consistency. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture.

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