Ingredients
Scale
- 4 chicken breasts (about 600g)
- 2 tbsp olive oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 200g mushrooms, sliced
- 2 garlic cloves, minced
- 250ml chicken stock
- 800g potatoes, peeled and cubed
- 50g butter
- 100ml milk
Instructions
- Boil cubed potatoes in salted water until tender. Drain and mash with butter and milk; season with salt and pepper.
- Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat; sear chicken until golden brown (6-7 minutes per side). Set aside.
- In the same skillet, sauté onion, red and yellow bell peppers, and mushrooms until softened (5-6 minutes). Add garlic; cook briefly.
- Sprinkle flour over vegetables; stir to combine. Pour in chicken stock and add thyme; simmer until thickened (about 5 minutes).
- Return the chicken to the skillet; coat in gravy. Serve with creamy mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: 5g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 120mg