Chicken With Sage and Baby Spinach Mashed Potatoes -Max's Grille Recipe

Name: Chicken With Sage and Baby Spinach Mashed Potatoes -Max's Grille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 boneless skinless chicken breasts; 6 large eggs; ¼ cup sour cream; ¼ cup Dijon mustard; 2 tablespoons chopped fresh parsley leaves; 1 tablespoon chopped fresh thyme leave; 4 garlic cloves, chopped or 1 teaspoon garlic powder; salt & freshly ground black pepper; 2 cups Japanese-style bread crumbs (panko); seasoned flour, for dredging; vegetable oil, for frying; 8 peeled idaho potatoes; ½ cup heavy cream; ½ cup melted butter; ¼ cup buttermilk; 1 tablespoon chopped fresh sage leaf; 6 ounces Baby Spinach; salt & freshly ground black pepper; 2 cups reduced chicken stock; 4 tablespoons unsalted butter; 1 tablespoon chopped fresh thyme; 1 tablespoon fine salt; ½ tablespoon fresh ground black pepper

Servings: persons

8 boneless skinless chicken breasts
6 large eggs
¼ cup sour cream
¼ cup Dijon mustard
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leave
4 garlic cloves, chopped or 1 teaspoon garlic powder
salt & freshly ground black pepper
2 cups Japanese-style bread crumbs (panko)
seasoned flour, for dredging
vegetable oil, for frying
8 peeled idaho potatoes
½ cup heavy cream
½ cup melted butter
¼ cup buttermilk
1 tablespoon chopped fresh sage leaf
6 ounces Baby Spinach
salt & freshly ground black pepper
2 cups reduced chicken stock
4 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon fine salt
½ tablespoon fresh ground black pepper

1
Chicken:.
2
Preheat the oven to 300 degrees F.
3
Remove the skin and bones from the chicken breasts, leaving the wing bone attached.
4
In a large bowl whisk together the eggs, sour cream, mustard, parsley, thyme, garlic, salt, and pepper.
5
Coat the chicken in the seasoned flour and then in the egg mixture.
6
Press the dredged chicken into the bread crumbs.
7
Fry the breaded chicken in a deep-fryer until golden brown, about 10 minutes.
8
Remove the chicken from the fryer and roast in the oven for 15 minutes.
9
Place the cooked chicken on top of the Sage and Baby Spinach Mashed Potatoes.
10
Serve with Natural Jus poured around the potatoes.
11
Sage and Baby Spinach Mashed Potatoes:.
12
In a large pot, boil the potatoes until soft, then drain.
13
In a separate small pot heat the cream, butter, salt, and pepper on medium heat until warm.
14
In a large bowl combine the drained potatoes and the heated cream mixture, whip until smooth.
15
Add the buttermilk, sage and baby spinach.
16
Stir potatoes until the spinach is lightly wilted.
17
Natural Jus:.
18
In a medium saucepan, bring the reduced chicken stock to a boil.
19
Whisk in the butter, thyme, salt, and pepper until combined.
20
Remove from heat.

1613

kcal

Calories

Fat

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 8 boneless skinless chicken breasts, 6 large eggs, ¼ cup sour cream, ¼ cup Dijon mustard, and more.

Yes, Chicken With Sage and Baby Spinach Mashed Potatoes -Max's Grille falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken With Sage and Baby Spinach Mashed Potatoes -Max's Grille

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