Ingredients
For the chicken
3 chicken breasts
2 tbsp Worcestershire sauce
1 tbsp chica licka bam bam (fire & smoke)
1 tsp garlic powder
1 tsp onion powder
1 tbsp oregano
¼ cup olive oil
2 tbsp butter
For the flour
3 cups all purpose flour
1 tbsp chica licka bam bam (fire & smoke)
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp oregano
For the sauce
4 tbsp butter
5 garlic cloves, crushed or minced
1 cup chicken broth
1 cup heavy cream
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
Salt & pepper to taste
1 tbsp Dijon mustard
¼ cup grated Parmesan
For the Brussels sprouts
1 lb Brussels sprouts
2 tbsp olive oil
2 tbsp honey
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt to taste
For the Mashed potatoes
6 russet potatoes, peeled and diced
4 tbsp butter
4 oz cream cheese
1 cup sour cream
½ cup heavy cream
Salt to taste
For the carrots
6 medium carrots peeled and sliced
2 tbsp olive oil
1 tsp kinders buttery garlic and herb
Salt & pepper to taste
1 tbsp honey
For the garnish
Sliced lemons
Chopped parsley
Directions
Step 1
Start by slicing your chicken breasts in half. You should get about 2 to 3 thinly sliced pieces of chicken per breast. Season evenly and drizzle with a bit of olive oil.
3 chicken breasts
2 tbsp Worcestershire sauce
1 tbsp chica licka bam bam (fire & smoke)
1 tsp garlic powder
1 tsp onion powder
1 tbsp oregano
¼ cup olive oil
Step 2
Mix your flour with your seasonings and coat chicken evenly.
3 cups all purpose flour
1 tbsp chica licka bam bam (fire & smoke)
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp oregano
Step 3
Add olive oil and butter to a pan, on medium heat. Sauté your chicken for about 5-10 minutes on each side. Until golden brown and cooked all the way through.
¼ cup olive oil
2 tbsp butter
Step 4
Remove your chicken from the pan and we can start on the sauce. Add in some butter, your garlic, sauté for about one minute then add in your chicken broth, heavy cream, seasonings and Parmesan. On medium-low heat, whisk until combined.
4 tbsp butter
5 garlic cloves, crushed or minced
1 cup chicken broth
1 cup heavy cream
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
Salt & pepper to taste
1 tbsp Dijon mustard
¼ cup grated Parmesan
Step 5
For the brussel sprouts, slice each one in half, add to a bowl and you can add your olive oil, honey and seasonings. Mix well. Add to a baking sheet, bake in the oven on 375 for about 12 minutes.
1 lb Brussels sprouts
2 tbsp olive oil
2 tbsp honey
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt to taste
Step 6
For the carrots, peel them and slice them into thin strips. Add them to a pan with olive oil on medium heat. Let these sauté for about five minutes until they start to get a char on them, drizzle with honey and add your seasonings.
6 medium carrots peeled and sliced
2 tbsp olive oil
1 tsp kinders buttery garlic and herb
Salt & pepper to taste
1 tbsp honey
Step 7
For the mashed potatoes, boil your peeled and diced russet potatoes for about 25 minutes or until forktender. Drain, add to a mixing bowl along with butter, cream cheese, sour cream, heavy cream, and salt. Mash or mix with a hand mixer until smooth.
6 russet potatoes, peeled and diced
4 tbsp butter
4 oz cream cheese
1 cup sour cream
½ cup heavy cream
Salt to taste
Step 8
Serve chicken over mashed potatoes with your creamy sauce, paired with brussels sprouts and carrots. Enjoy!!
