Pan Fried Chicken with Mashed Potatoes and Baked Vegetables
Juicy pan fried chicken, creamy mashed potatoes and sweet root vegetables make a complete dinner that feels reliable and homemade. This recipe for pan fried chi…
Ingredienser
Instructions
Peel the root vegetables and cut them into even pieces.
Place the vegetables in an ovenproof dish.
Add butter and season with salt and pepper.
Bake at 200 degrees for about 30 minutes, until tender and lightly golden.
Peel the potatoes and boil them tender in unsalted water.
Drain and let the potatoes steam dry.
Add butter and cream.
Mash the potatoes and season with salt and pepper.
Season the chicken fillets with salt and pepper.
Heat a frying pan over high heat and add sunflower oil.
Add the chicken and fry for 2 to 3 minutes on each side.
Add butter, garlic and thyme.
Lower the heat and cook the chicken for about 5 minutes under a lid, until cooked through.
Remove the chicken from the pan and let it rest.
Bring chicken stock to a boil in a small saucepan.
Stir cornstarch into cold water.
Pour the slurry into the stock while stirring.
Bring to a boil and stir in butter.
Season the pan sauce with salt and pepper.
Serve the chicken with mashed potatoes, baked vegetables and pan sauce.
Nutrition per serving
Energi ca. 822 kcal
Protein 7.3 g
Fett 69.6 g
Karbohydrater 45.8 g
Fiber 7.3 g
Sukker 10.2 g
Salt 5.9 g
Tips & tricks
Let the chicken rest before slicing or serving. This helps it keep more juice and gives a more even texture.
Did you know?
Chicken fillet becomes juicier when it first gets a good browned crust and then cooks more gently. Mashed potatoes and baked root vegetables add mild richness and sweetness, while a simple pan sauce brings the dish together with stock and butter flavor.
