This recipe has been in my repertoire for a long, long time, since neighbors of mine in NYC made it for a dinner party many years ago.
I loved the creamy garlic taste of this dish, but knew I could find a way to make it healthier for my family.
The other day I had such a craving for this dish, I knew exactly what I was going to make for dinner before I even got out of bed.
Creamy garlic chicken, mashed potatoes, and roasted veggies.
So, as soon as I got home from work, I got busy.
First things first, I drop the whole potatoes, skins and all, into a big pot, cover them with salted water, and put them on high to boil. They're going to take a while.
When they are done I will use my potato ricer to take those skins right off, easy peasy.
You know how much I love easy peasy! Oh, and I also hate to peel potatoes, there's that, too.
If you don't have one of these babies, I seriously think you should get one. It's a game changer when it comes to mashed potatoes.
While the potatoes were coming to a boil, I was getting the veggies ready for roasting.
Just gorgeous, all those colors, tastes, and textures coming together. Yumzers!
A drizzle of olive oil, a sprinkle of sea salt, some freshly ground pepper, and McCormick's Garlic & Herb seasoning.
That's all she wrote.
I popped those veggies into a 375 degree oven while I got the chicken going.
On the left is some flour mixed with a little salt, a good sprinkle of freshly ground pepper, and some more garlic & herb seasoning.
On the right is my egg wash, which is simply a beaten egg in which I will dip the chicken cutlets, before I coat them in the flour mixture.
The chicken went into a pan pre-heated to low/medium and sprayed with olive oil via my Misto.
My Misto is shiny red like this one....and it's invaluable when trying to limit the amount of oil you are using in a recipe.
When the chicken was golden brown, I removed it to a plate while I browned the minced garlic in the pan. I used about 7 cloves of garlic in this recipe.
I browned the garlic in about 3 tablespoons of butter....you can just imagine how heavenly the house smelled, that's truly one of my favorite cooking aromas.
You need about that amount of butter for this step, in order to create the roux, which will make the sauce creamy, without using heavy cream.
When the garlic was nice and golden brown, I whisked in about 1/3 cup of flour. I whisked it for a couple of minutes to cook out the flour taste, and then added about a cup and a half of fat free milk to the roux.
The sauce will be thin at this point, but that's ok, it will thicken later.
A healthy sprinkle of parsley was next. I used dried, because that's all I had, but fresh would be lovely in this dish.
Now the chicken goes back in the pan - starting to look amazing right about this point, isn't it?
The flour that the chicken is coated in will help the sauce thicken further as it simmers.
Time to turn the heat to very low, put the lid on, and mash those potatoes.
By the time I riced the potatoes, the veggies and chicken were both done.
I shaved some reggiano parmesan over the veggies, just a little for extra flavor.
The chicken was perfect, creamy and satisfying yet not made with heavy cream or oodles of butter.
My sweetie and the girls absolutely loved this meal, and I was in my glory.
The best thing about it? It's really a quick and easy meal to pull together!
Restaurant quality chicken right here in my cozy home, surrounded by people I love.
What could possibly be better?