Breaded Chicken, Mash, Kale and mushroom sauce recipe

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  • Serves 4
  • 15 mins to prepare and 30 mins to cook
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Customer recipe by Laura Nana
Added 35 months ago

http://lozzanozza.wordpress.com/

Peel your potatoes, put them in a pan of cold water and once boiling, time for 20-25 minutes. Drain them for 5 minutes, put them back in their pan with a few knobs of butter and go all out mashing them. Add a little milk and use a fork to stir/fluff it through. Put it in the oven to keep warm if necessary.

Having bashed up the chicken satisfactorily, set up a production line with the flour, eggs and breadcrumbs. Dip in each methodically and put on a plate. You can either spray with Olive Oil spray and oven back for 20 minutes at 180 or you can pan fry them – heat some oil in a pan then add the chicken breasts. Don’t overcrowd the pan or they won’t get crispy. Pan fry for 5-7 mins on each side. Cut into the middle of your meat, if any pinkness remains, put it back in the oven/pan – this can vary depending on how thick your chicken is.

Fry your onions and garlic on a medium heat with a little oil for 5-7 minutes until translucent. Add your mushrooms and cook for another 5 minutes. Add your white wine or brandy and boil down for 4-5 minutes. Add the dijon mustard and herbs, stir well. When ready to serve, add the single cream and stir. Season to taste

Boil your Kale for 7 minutes

Serve your dish with the chicken cut into strips and resting at an angle on the mash. Put the Kale beside it and spoon over the mushroom sauce. Enjoy!!

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 4 Chicken breast fillets, flattened as much as you can with any suitable kitchen instruments
  • 1 cup breadcrumbs (panko is good)
  • 2 Eggs
  • 1 cup flour
  • Half Onion diced
  • 2 Garlic cloves, crushed
  • 200g Mushrooms
  • 100ml Single Cream
  • 1 splash White Wine or Brandy
  • 1 tsp Dijon mustard
  • 2 Sprigs Rosemary or Thyme
  • 1kg Mashable potatoes, I used Tesco’s Finest Blue Belle Potatoes
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