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Tuesday, June 7, 2011

Pan-Seared Stove-Top Chicken and Mashed Potatoes

The big question in our household is lumps or no lumps. I don't care either way, Matt has a strong preference for no lumps. My challenge - make mashed potatoes with no milk (we ran out and we are too lazy to go get some) and chicken... chicken... basic, tasty chicken. I accept the challenge!

Let's check out the cabinet - since I'm in the middle of moving, half of my spices (well, most of my spices) are still in my other apartment which mean's we are working with a limited selection. BUT I did find a few things to work with.

Both of these recipes are very simple and can be adjusted to your tastes - used with standard household items and can be made in 20 minutes or less... ready... go!

(I'm also striving to have as may hyphenated statements as possible in this blog post, starting with the title)

Pan-Seared Stove-top Sauteed Chicken
  • Chicken breasts - thin-sliced ones, 1 package
  • 2 cups AP flour - or enough to dredge the chicken
  • Salt
  • Pepper
  • 1 tsp cumin
  • 1 tsp Steak grilling spice (weird I know but remember i'm working with what's here)
  • 1 tsp oregano
  • Olive oil
1. First off - cut up the chicken so it's in about 2-3 bite pieces
2. In a separate bowl - mix together the flour, salt, pepper, cumin, grilling spice, oregano
3. Drop each piece of chicken into the flour mixture and cover completely, set aside until you've dredged all the chicken pieces
4. In a large skillet - heat up the oil on medium heat and pop the chicken into the dish then DON'T TOUCH IT! Let it cook till the edges start to get a little white then flip those suckers over... cook until they are done!

Matt's Favorite Mashed Potatoes
On average - it's 1.5 potatoes per person...
  • 3 potatoes
  • 1 stick of butter
  • chunk of Velvetta
  • salt
  • pepper
  • elbow grease... lots of it :-)
1. Slice up the potatoes into smaller chunks - the cook faster and are easier to mash this way. I left the skin's on since that's how Matt likes them. They are Matt's favorite.
2. Boil till they are soft and done - after you drain the water, pop the potatoes back into the pot you cooked them in and heat them up for about a minute to cook-off any extra water
3. At this point, cut in the butter and add in the Velvetta - (you could also add about a tablespoon of milk and reduce the butter also)
4. Mash, mash, mash, mash, mash till they are the consistency you like
5. Serve!
I told you they were easy recipes.

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