Chicken with sauce and mashed potatoes

Name: Chicken with sauce and mashed potatoes - Paulina A.
Ingredients: chicken breast sour cream Philadelphia cheese salt; vegeta; a little pepper a little margarine and oil potatoes for puree salad

Meat - Chicken with sauce and mashed potatoes by Paulina A. - Recipia

Chicken with sour cream and Philadelphia cheese sauce + mashed potatoes Usually, chicken breast doesn't excite me, especially when I make it plain. However, after a few attempts and some failures at the beginning of my marriage, I came up with this quick version using what I had in the fridge. Now, almost weekly, I make chicken with sour cream and Philadelphia cheese sauce, precisely because it is requested and always disappears from the plate without comments. It's a clear solution for when you don't want to cook complicated. Quick Info Total time: about 40 minutes Preparation time: 10 minutes Cooking time: 25-30 minutes Servings: 3-4 Difficulty: easy Recipe type: quick main dish for dinner or lunch Ingredients Chicken breast – 3 large pieces Philadelphia cheese – 150 g Sour cream (cooking or regular) – 300 g Oil – a little, just enough to prevent the chicken from sticking Margarine – a little, about half a tablespoon Salt, vegeta, pepper – to taste Potatoes for mashed potatoes – about 1 kg (about 3-4 large potatoes for each person) Salad – whatever you have on hand Preparation method 1. Cut the chicken breast into suitable slices or cubes. There's no need for exact measurements, but smaller pieces cook faster and more evenly. 2. Place a large pan over medium heat. Add a little oil (enough to cover the bottom of the pan) and half a tablespoon of margarine. Wait for it to heat up. 3. Place the chicken pieces in the pan. Immediately after, sprinkle salt, pepper, and vegeta to taste. Stir occasionally to prevent sticking. 4. Let the chicken cook until it becomes tender and takes on a slightly browned color. Don't dry out the breast, but also don't leave it raw. It takes about 12-15 minutes, depending on how thick the pieces are. 5. When the chicken is cooked, add 150 g of Philadelphia cheese and 300 g of sour cream. Stir to melt everything and form the sauce. The heat can remain medium or slightly reduced to prevent the sour cream from burning. 6. Let everything cook for another 5 minutes, during which the sauce thickens. The water from the sour cream and cheese reduces, and the sauce remains thicker. 7. Meanwhile, boil the peeled and cut potatoes for the mash in salted water. When they're soft, drain the water and mash them simply, with a little margarine (or butter, if you prefer), salt, and milk, to taste. 8. Quickly prepare a salad with whatever you have – tomatoes, cucumbers, cabbage, anything on hand. 9. Serve the chicken breast with sauce, alongside mashed potatoes and salad. Why I make this recipe often It's quick, without complicated steps, and uses ingredients that are usually on hand. It solves the problem of chicken breast, which often turns out bland, but here it gets good flavor and texture. It never remains untouched on the plate, so I don't waste food. Tips and variations Tips The chicken breast shouldn't be dried out too much; otherwise, the sauce won't save the texture. If you're using regular sour cream, be careful with the heat so it doesn't curdle. Taste the sauce at the end and adjust the spices if you feel something is missing. Use a non-stick pan if you have one, so you don't lose any sauce. Substitutions If you don't have margarine, you can use oil instead, or a bit of butter if you want. Philadelphia cheese can be replaced with any plain cream cheese, but the taste will change slightly. In the mash, margarine can be replaced with butter if you prefer a richer flavor. Variations You can add sliced mushrooms after the chicken has browned a bit, or a splash of garlic for a more intense flavor, but it's not necessary. If you want a thinner sauce, add a little water or milk at the end. Serving ideas I always serve with classic mashed potatoes and a fresh salad to balance the flavors. It also goes well with plain rice if you don't feel like mashed potatoes. The sauce is also good over short pasta if you want to change the side dish. Frequently asked questions 1. Can I use frozen chicken breast? Yes, but thaw it completely first and pat it dry with paper towels to prevent it from releasing water in the pan. 2. What type of sour cream works best? I've made it with cooking sour cream or regular sour cream with 20-25% fat. It's important that it’s not too low-fat, or it might curdle when cooked. 3. Can I add other spices? You can add a little garlic or dried herbs (parsley or dill), but it won't drastically change the recipe. 4. Is it okay without vegeta? You can skip the vegeta and just use salt and pepper, but the taste will be more neutral. 5. Can I make it in advance and reheat? Yes, but the chicken breast can dry out when reheated, and the sauce can thicken too much. It's best fresh. Nutritional values (estimate per serving) Calories: approximately 550-650 kcal Protein: 35-40 g Carbohydrates: 35-40 g (from mashed potatoes and salad) Fats: 25-35 g (from sour cream, cheese, and margarine) Values are indicative and depend on the exact weight and type of ingredients used. If you want to reduce calories, you can use light sour cream or less margarine. Storage and reheating You can store it in the fridge in a container for up to 2 days. When reheating on the stove or in the microwave, add a tablespoon of milk or water over the sauce; otherwise, it thickens too much. The mash can become firmer in the fridge, but reheating with a little milk helps it regain some texture. However, it tastes best on the day it is made.

Preparation

A little oil and margarine are placed in the frying pan. When it is hot, the chicken breast is added and then seasoned with vegetable seasoning, salt, and pepper. When it is tender and slightly browned, cheese and sour cream are added. It is left on the stove for another 5 minutes, and the water from the sour cream and cheese will reduce, making a thicker sauce. Mashed potatoes and salad are prepared. I usually don't measure the chicken breast; for 3 large pieces of chicken breast, I use about 150g of Philadelphia cheese and 300g of sour cream.

Chicken with sauce and mashed potatoes

Preparation

Tags

Categories