Chicken Mashed Potatoes Food

CHICKEN AND MASHED POTATOES

Steps:

• Season chicken liberally with salt and pepper.
• In a large skillet over medium-high heat, melt 2 Tablespoons of butter then add chicken and sauté for about 10 minutes or until chicken is done. Transfer chicken to a bowl and set aside.
• In the same pan over medium heat add another 2 Tablespoons butter, add mushrooms and sauté until done almost 3-4 minutes.
• Add the remaining butter, then garlic and stir for about 30 seconds until garlic is fragrant.
• Mix in the flour and cook until golden for about another minute. Pour half and half or milk and the chicken stock whisking vigorously until it is smooth.
• Season with salt and pepper.
• Preheat oven to 350F.
• Add the chicken back and the bell pepper and mix everything well together.
• Taste to check seasoning and simmer for 2 minutes.
• Turn heat off, spread mashed potatoes on top. Level with the back of a spoon. Take a fork and make some lines or decorative circles on top.
• Place the skillet in the middle rack of your oven and bake for 45 minutes or until top is golden brown.

CHICKEN AND MASHED POTATO BAKE

Steps:

• Prepare gravy mix according package directions in skillet (or you can make your own gravy).
• Add chicken and frozen vegetables and return to boil.
• Reduce heat, cover and simmer for 10 minutes.
• Pour hot stew into 4-quart baking dish.
• Spoon or pipe potatoes onto hot mixture using pastry bag and large tip.
• Bake at 375 degrees for 12-15 minutes or until potato topping is lightly browned.

ROASTED CHICKEN WITH GARLIC MASHED POTATOES

Steps:

• Pan sear breasts on both sides and finish in a preheated 350 degree oven for about 10 to 15 minutes or until done.
• Cook potatoes in water until cooked through. While still hot add the remaining ingredients and mash well.

CHICKEN POT PIE WITH MASHED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• In a medium skillet melt the butter over medium high heat, saute the potatoes, onions, leeks, carrots, and garlic until golden. Add the white wine and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Mix the flour and milk until smooth and add to the vegetables, and cook until thickened. Season, to taste, with salt and pepper. Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden. Cut seared chicken into 1/2 inch chunks and add it, the thyme, and parsley to the vegetables and set side.
• For the topping: Put the potatoes in a large pot and cover with water, season with salt.
• Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill. Warm the cream and stir into the potatoes. Mix in the butter. Season, to taste.
• To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes. Bake for 30 minutes.
• Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock. Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium low and simmer for 2 hours. Strain the stock into a container. Cool and refrigerate. Store in a tightly covered container for 5 days in the refrigerator or freeze for 1 month.

CHICKEN CACCIATORE WITH CREAMY MASHED POTATOES

Steps:

• Cook potatoes and cauliflower in boiling water in large saucepan 20 min. or until tender.
• Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 3 to 4 min. on each side or until golden brown. Transfer to plate; cover to keep warm.
• Add dressing, mushrooms and peppers to skillet; cook and stir 6 min. Add tomatoes; simmer 8 min. Return chicken to skillet; spoon sauce over chicken. Simmer 3 min. or until chicken is done (165ºF).
• Drain potato mixture; return to pan. Add reduced-fat cream cheese; mash until potato mixture is fluffy. Serve topped with chicken, vegetables and basil.

CHICKEN MASHED POTATO FRITTERS

Steps:

• Bring potatoes, 1 teaspoons salt, and water to cover to a boil in a small saucepan. Cook 20 minutes or until tender; drain and mash potatoes.
• Stir together mashed potatoes, remaining 1 teaspoons salt, chicken, and next 7 ingrdients(through lemon rind). Chill mixture 1 hour. Shape into 2" balls.
• Place dry breadcrumbs in a shallow dish. Roll balls in breadcrumbs, coating evenly.
• Pour oil to a depth of 4" into a Dutch oven or fryer; heat to 370*F. Fry fritters, in batches, 2 minutes or until golden brown. Drain on wire racks on paper towels, and serve immediately. Serve with Lime Cayenne Mayonnaise(recipe posted separately).

PAN-FRIED CHICKEN WITH MASHED POTATOES AND GRAVY

Steps:

• Place bacon in a large, deep-sided skillet over medium heat. Cook, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Leave grease in the skillet.
• Lightly season chicken on both sides with salt and pepper. Cook in the bacon grease over medium heat until browned and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
• Add potatoes to the skillet and fry until fork-tender, about 15 minutes. Use a slotted spoon to transfer potatoes to a bowl, then mash. Add butter and mash until combined. Add milk and mash until smooth. Mix in crumbled bacon and season with Italian seasoning, salt, and pepper.
• Add flour to remaining oil in the skillet. Whisk over medium-low heat until a roux forms. Add chicken broth, a little at a time, whisking as you do until a sauce forms that is a little thinner than gravy. Simmer gravy until it thickens, about 1 minute. Remove from the heat and season with salt and pepper.
• Serve gravy over potatoes and chicken.