Directions
- 1Slice chicken breast into thin fillets. Season with garlic powder, Italian herbs, salt, paprika, olive oil, and parmesan cheese. Mix well.
- 2Dice raw potatoes into 1-inch cubes.
- 3Boil potatoes in water for 12-14 minutes until fork tender.
- 4Drain the liquid, then mash the potatoes until smooth.
- 5Add light butter, evaporated milk, garlic powder, salt, and pepper to the mashed potatoes. Mix until smooth and fluffy.
- 6Cook chicken on medium-low heat until golden and crispy (3-4 minutes each side).
- 7Set chicken aside, then add the same seasoning as the chicken to the pan and let it toast.
- 8Add milk, light cream cheese, and parmesan cheese to the pan. Stir until thick and creamy.
- 9Serve the creamy mashed potatoes with the juicy chicken and sauce.
Ingredients
- 800 g chicken breasts
- 2 tsp garlic powder
- 3 tsp Italian herbs
- 2 tsp salt
- 2 tsp paprika
- 3 tsp olive oil
- 40 g parmesan cheese
- 900 g raw potatoes
- 15 g light butter
- 100 ml light evaporated milk
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 tsp Italian herbs
- 0.5 tsp salt
- 0.5 tsp paprika
- 250 ml milk
- 150 g light cream cheese
- 20 g parmesan cheese
Equipment
knifeglass baking dishpotforkpotato masherfrying panwooden spatula
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