Parmesan-Crusted Chicken with Butter Sauce and Creamy Mashed Potatoes

Ingredients

• 1 chicken breast (Cleaned; open or pound to achieve an even thickness.)
• 200 g all-purpose flour
• 3 eggs
• 3 g salt
• 2 g ground black pepper
• 10 g garlic (Chopped or crushed.)
• 10 g parsley (Chopped.)
• 50 g Parmesan cheese (Grated.)
• 50 g butter (For cooking the chicken.)
• 150 ml chicken stock
• 7 g garlic (For the sauce; chopped.)
• 30 g butter (For the sauce.)
• 7 g parsley (Chopped; for the sauce.)
• 10 ml lime juice
• 4 potatoes (Approximately 4 medium potatoes, peeled and cut into pieces.)
• 3 bay leaves
• 3 g salt (For the potatoes.)
• 1 g ground black pepper (For the potatoes.)
• 1.5 L water (For boiling the potatoes.)
• 5 g salt (For the cooking water.)
• 3 garlic (Garlic cloves; to boil with the potatoes.)
• 40 g butter (For the mashed potatoes.)
• 50 g heavy cream (For the mashed potatoes.)
• 50 ml heavy cream (The source lists a second quantity of cream; incorporate it into the mashed potatoes according to the desired texture.)
• 10 g green onion (Finely chopped.)

Steps

1. 1

   Prepare the potatoes: peel them, cut them into evenly sized pieces, and place them in a pot with the water, 5 g of salt, and the garlic cloves.

2. 2

   Bring the pot to a boil and cook the potatoes for about 15-20 minutes, until completely tender when pierced with a fork.

3. 3

   While the potatoes are cooking, clean the chicken breast and pound or open it so it has an even thickness. Season with the salt and pepper specified for the chicken.

4. 4

   Prepare three containers: place the flour in one, beat the eggs in another, and mix the grated Parmesan with the garlic and parsley in a third.

5. 5

   Coat the chicken breast first in the flour and shake off the excess.

6. 6

   Dip the chicken into the beaten eggs, coating it completely.

7. 7

   Coat the chicken with the Parmesan, garlic, and parsley mixture, pressing gently so the coating adheres well.

8. 8

   Melt the 50 g of butter in a large skillet over medium heat.

9. 9

   Place the breaded chicken in the skillet and cook over medium heat for approximately 2 minutes on the first side, until golden brown.

10. 10

    Turn the chicken over and cook for another 2 minutes over medium heat. If the breast is thick, continue cooking until it reaches 74 °C in the center and is no longer pink.

11. 11

    Remove the chicken from the skillet and let it rest briefly on a plate while you prepare the sauce.

12. 12

    In the same skillet, add the 30 g of butter and the garlic intended for the sauce. Cook over medium heat until the garlic is fragrant, without letting it burn.

13. 13

    Add the chicken stock and scrape the bottom of the skillet to loosen the browned bits. Let it simmer gently and reduce slightly.

14. 14

    Add the parsley and lime juice. Stir until you have a fragrant, slightly glossy sauce.

15. 15

    When the potatoes are tender, drain them and remove the bay leaves and garlic cloves if they are still in the pot.

16. 16

    Mash the hot potatoes until as smooth as possible.

17. 17

    Add the 40 g of butter and mix until completely melted.

18. 18

    Add the heavy cream and green onion. Mix until creamy; adjust the consistency with the second quantity of cream listed in the source if necessary.

19. 19

    Season the mashed potatoes with the 3 g of salt and 1 g of black pepper reserved for the potatoes.

20. 20

    Serve the chicken hot over or alongside the mashed potatoes, and pour the butter, garlic, parsley, and lime sauce over the top.

Notes

The description does not include complete instructions; the 2-minute cooking times over medium heat were preserved, and the other techniques were reconstructed from the ingredients. The source lists cream twice, once in grams and once in milliliters; this may be a repetition or an additional quantity. Verify that the chicken reaches 74 °C before serving.

Nutrition per serving

• main course
• chicken
• breaded
• with Parmesan
• butter sauce
• mashed potatoes
• homemade meal
• high protein