Chicken With Sage And Baby Spinach Mashed Potatoes Maxs Grille Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.
• Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.
• Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.
• Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.
• Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.

Steps:

• Preheat oven to 450 degrees. In a medium saucepan, bring potatoes to a boil in salted water and cook until tender when pierced with a knife, 15 minutes.
• Meanwhile, season chicken with salt, pepper, and thyme. In a large ovenproof skillet, heat 1 teaspoon olive oil over medium-high. Cook chicken, skin side down, until golden and crisp, 5 minutes. Flip, then add shallots; cook until chicken is browned, 5 minutes. Flip shallots, then transfer skillet to oven. Roast until chicken is cooked through, 15 minutes.
• Reserve 3/4 cup cooking water from potatoes. Drain potatoes and return to pan. Add 2 teaspoons oil, lemon zest, and reserved cooking water; season with salt and pepper and roughly mash.
• Transfer chicken and shallots to a platter and heat skillet over medium. Add remaining 1 teaspoon oil and garlic and stir until fragrant, 30 seconds. Gradually add spinach, and toss until wilted, 3 to 5 minutes. Season to taste with salt, pepper, and lemon juice. Serve chicken with shallots, potatoes, and spinach.

Steps:

• Heat oven to 425*; then rinse chicken with cold water and blot dry. Rub chicken with salt and pepper. With fingers seperate (but do not completely detach) skin from flesh to form pocket. Ease sage leaves under skin; press gently to smooth skin back into place. If desired, insert toothpicks through skin and into flesh to keep skin stretched and help prevent shrinkage while cooking.
• In shallow casserole dish, arrange chicken skin side up; brush with butter. Bake, basting occasionally with pan drippings, until fork tender - about 40 minutes. Transfer to platter and keep warm.
• To pan drippings, add chicken broth & white wine, stir until blended and bring to boil and cook until reduced to 1/2. Skim any fat off top and spoon sauce over chicken.
• Garnish with sage leaves or other fresh herbs - Enjoy!

Steps:

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