Ingredients
Scale
- 4 chicken breasts (about 600g)
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 200g mushrooms, sliced
- 2 garlic cloves, minced
- 1 tbsp flour
- 250ml chicken stock
- 1 tsp dried thyme
- 800g potatoes, peeled and cubed
- 50g butter
- 100ml milk
Instructions
- Boil the cubed potatoes in salted water until tender.
- Drain the potatoes well.
- Mash them with butter and milk until creamy.
- Season with salt and pepper to taste.
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear the chicken for about 6-7 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add sliced onion, red bell pepper, yellow bell pepper, and mushrooms.
- Sauté until softened, about 4-5 minutes.
- Add minced garlic and cook for an additional minute.
- Sprinkle flour over the vegetables; stir to combine.
- Slowly pour in chicken stock while stirring to avoid lumps.
- Add dried thyme; let it simmer until thickened.
- Return the seared chicken breasts back into the skillet with gravy.
- Allow everything to cook together for an additional few minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 110mg
Keywords: For extra flavor in the gravy, consider adding fresh herbs like thyme or parsley. You can substitute different vegetables based on what you have at home for added variety.