Southern fried chicken with cream gravy and sweetcorn mash
(from Elyce123’s recipe box)
Source: delicious. May 2006
Prep time: 5 minutes
Cook time: 15 minutes
Serves 2 people
Categories: May
Ingredients
- 300g potatoes
- 15g butter, plus extra
- 200g can sweetcorn, drained
- 2 tbsp plain flour
- 1 tsp chilli powder
- 2 skinless, boneless chicken breasts
- splash of white wine
- 142ml double cream
Directions
-
Cut the potatoes into even-size pieces and cook in boiling salted water for 12 minutes, until tender. Drain and mash with a knob of butter and the sweetcorn. Keep warm.
-
Meanwhile, mix the flour and chilli powder. Toss the chicken in the chilli flour, shaking off any excess. Melt 15g butter in a frying pan and cook the chicken for 5-6 minutes each side until golden and tender. Push the chicken to one side. Add a splash of white wine to the pan and bubble for 1 minute, then add the double cream, bring to the boil and cook briefly until just thickened. Season well.
-
Spoon the sweetcorn mash onto plates, add the chicken and pour over the sauce. Scatter with parsley to serve.