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© 2011-2016 Journey Forward FOREVER 4 LOGAN 

farmhouse Chicken & onion Gravy​


12 oz. Yukon Potatoes

0.9 oz. Butter

2 Green Onions

2 Boneless Skinless Chicken Breasts

6 fl. oz. Canola Oil

4 fl. oz. Egg Whites

¾ cup Chicken Breading

8 oz. Corn Kernels

4 fl. oz. Whipping Cream


Cut potato into 1" dice. Bring a small pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until fork tender, 15-18 minutes. Reserve ½ cup water. Strain in a colander, return to pot, and add butter and ½ tsp. olive oil. Mash potatoes, adding reserved water 1 Tbsp. at a time, until desired consistency is reached. You may not need any water. Season with ½ tsp. salt. Cover and set aside. While potatoes cook, prepare ingredients.

Trim and thinly slice green onions on an angle. Pat chicken breasts dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper. Heat canola oil in a medium pan over medium heat. Combine egg whitesand 1 tsp. salt in a medium mixing bowl. Place chicken breading in another medium mixing bowl. Dip chicken in egg white mixture, then in chicken breading. Shake off any excess and place on a plate.

Line a plate with a paper towel. Test oil temperature by adding a pinch of chicken breading to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Lay chicken away from you in hot oil and cook, flipping every 3-5 minutes, until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes. Transfer to towel-lined plate. Rest chicken at least 5 minutes.

Place another small pot over medium heat. Add 2 tsp. olive oil and corn to hot pot. Stir occasionally until warmed through, 4-5 minutes. Season with ½ tsp. salt and a pinch of pepper. Remove to a plate. Wipe pot clean and reserve.

Return pot used to cook corn to medium heat with 1 tsp. olive oil. Add green onions (reserve a pinch for garnish) and cook 1-2 minutes. Add cream and bring to a simmer. Cook until gravy thickens enough to coat the back of a spoon, 3-5 minutes. Season with ¼ tsp. salt and ¼ tsp. pepper.

Place a serving of mashed potatoes and corn on a plate. Spoon gravy onto plate and place fried chickenin gravy. Garnish with remaining green onions.

Recipe Adapted from HomeChef

beginner level

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