Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Garlic Chicken with My Classic Mashed Potatoes

Creamy Garlic Chicken with My Classic Mashed Potatoes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kat with White Sparrow
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 24 boneless chicken breasts, cut into cutlets (see note)
  • salt and pepper (lots of black pepper)
  • 1 tablespoon tapioca powder or arrowroot flour (plus 1 teaspoon)
  • 24 tablespoons olive oil (enough to coat the bottom of your pan)
  • 2 tablespoons salted butter
  • 4 shallots, sliced thinly
  • 10 garlic cloves, mashed
  • 2/3 cup marsala wine
  • 1 cup chicken bone broth
  • 1/2 cup unsweetened coconut milk
  • 2 tablespoons fresh parsley, roughly chopped

Mashed Poatoes

  • 46 large russet potatoes, peeled + sliced into 2 inch rounds
  • 12 teaspoons salt
  • 12 pinches black pepper, if desired
  • 46 tablespoons salted butter
  • 1/2 cup coconut cream or heavy cream
  • 1/2 cup whole milk or unsweetened coconut milk

Instructions

  1. Sprinkle each chicken breast with salt, pepper and tapioca powder (1 tablespoon) on both sides. Let sit for 2 minutes, while the pan heats up.
  2. Use a heavy duty pan and place on medium high heat with olive oil (start with 2 tablespoons). When the pan is hot, place 2-3 chicken breasts (make sure the breasts have enough room between them – I had to do this in batches. Sear the first side of the chicken for 4-6 minutes, until it is golden brown. Flip over and cook for another 4-6 minutes or until the chicken is just cooked through. Remove and place on a plate and repeat until all the chicken is cooked. Add more olive oil to the pan if needed between batches.
  3. Return the pan to medium low heat. Add in the butter, shallots, garlic, 1/2 teaspoon salt and 1 teaspoon black pepper. Swirl to coat the pan and saute for 10-15 minutes. You want the shallots to become golden brown and the garlic to fully cook. Occasionally stir around with a wooden spoon and watch the heat so nothing burns.
  4. When fully caramelized, mix in 1 teaspoon of tapioca powder and cook for 30 seconds. Slowly pour in the marsala wine and mix everything together. Cook for 4 minutes while stirring occasionally.
  5. Stir in the broth and coconut milk. Bring to a simmer and cook for 6 minutes. During this time it should thicken up nicely. Sprinkle with more salt and pepper (taste test first).
  6. Place the chicken breasts back into the pan to reheat them. Serve with a sprinkle of parsley.

To Make Mashed Potatoes

  1. Fill a large pot with cold water. Place the peeled and cut potatoes into cold water right after you cut them.
  2. Cover the pot with a lid and place on your stove over high heat. When it comes to a steady boil, remove the lid slightly (crack it open) and turn down the heat slightly so it doesn’t boil over. Boil for at least 12 minutes.
  3. Use a small knife to spear into the center of a few of the potatoes. While the knife is in the center of one potato, lift it out of the water. If it falls off quickly, they are finished cooking. If it doesn’t fall right now, continue to boil them until it falls easliy off of the knife.
  4. Pour the cooked potatoes into a large strainer and let drain and steam (and dry out) in the steamer for at least 10 minutes.
  5. While the potatoes steam, arrange your stand mixer and place the butter in the bottom of the stand mixer bowl. After the potatoes drain (look for a white color on the outside of each cut potato piece, add them to the mixer bowl. Using the paddle attachment, mix over low until they start to break up.
  6. Add in 1 teaspoon salt and black pepper (if using), coconut cream and milk. Bring the speed up gradually. Scrap down the sides with a rubber spatula and continue to mix until they are mostly smooth (I use the high setting for about 15 seconds to really whip them).
  7. Taste test them. Add more salt, if needed. Serve them right away or place them in a bowl that can be microwaved or heated in the oven.

 

Notes

To cut a chicken breast into a cutlet. Place one chicken breast on a cutting board. Using a sharp knife, cut into the middle side of the breast with your knife level with your cutting board. Make sure to keep your knife level with the board and in the middle or center of the chicken breast. You will be halving the breast so there are two equal parts of chicken. it is thinner and makes for a tender piece of chicken.

The measurements of salt and butter are up to you. Use the smaller amount first and then taste test. You can always add but never remove.

Tapioca or arrowroot powder/flour is used to thicken the sauce and keep it gluten free. Use regular flour or gluten free flour too.

  • Prep Time: 15
  • Cook Time: 25
  • Category: chicken
  • Method: stove-top
  • Cuisine: dinner