Chicken Steak Recipe with Mash Potato is a full meal. Flavorful chicken is eaten with roasted herbal vegetables and creamy velvety mashed potatoes. Nice to be eaten on a celebration with your family.
This Chicken Steak Recipe with Mash Potato is a wonderful and most delicious dinner. The chicken is marinated with full of flavours like fresh parsley, ginger, garlic, lemon and mixed herbs that serve as the bursting yummy taste of it. All the ingredients contribute to the chicken’s extraordinary yummilicious flavour.
A sprinkle of garlic and herbs cooks the roasted veggies that are eaten with the chicken steak to perfection. A small portion of the mashed potatoes is served to balance out the meal.
Let’s see a bit about the origin of this amazing Chicken Steak Recipe and then we will move toward our recipe.
Origin:
The word steak derives from the Scandinavian word steik, or stickna’ in the Middle English dialect, in the mid-15th century, along with the Old Norse word steikja. Initial reference in the Oxford English Dictionary is to “a thick slice in meat cut for roasting or grilling or baking, often used in a pie or pudding; in particular, a portion cut from the animal’s hindquarters.”
A steak is a beef usually cut through the muscle fibres. It is usually grilled, but it may be pan-fried, too. Sometimes it is grilled in an effort to replicate the steak taste cooked over the blazing coals of an open fire
This Chicken Steak Recipe with Mash Potato is so simple to cook and will be a favourite of your entire family! Okay so, Let’s move to the Chicken Steak Recipe with Mash Potato without any delay because I’m super excited for it.
Ingredients:
- 2 Chicken breasts
- 2 teaspoons All-Purpose Flour
- 1/4 cup Water
For the chicken marinade
- 6 finely chopped cloves of Garlic
- 2 tablespoons Dried Mixed Herbs
- 2 tablespoons Olive Oil
- 4 sprig finely chopped Parsley leaves
- 1/2 teaspoon Hot Sauce
- 2 tablespoons Lemon juice
- 1/2 tablespoon Red Chilli flakes
- 2 teaspoons Honey
- Salt to taste
For the Roasted Vegetables
- 1 Carrot, cut into strips
- 6 corn, cut into strips
- 1 Green zucchini, cut into strips
- 10 Green beans, cut into diagonals
- 1 Red Bell pepper, cut into strips
- 4 finely chopped cloves Garlic
- 1 tablespoon Olive Oil
- 2 tablespoons finely chopped Parsley leaves
- Salt to taste
- 1 teaspoon dried Mixed Herbs
For Mash Potato
- 3 boiled Potatoes
- 1 teaspoon Butter
- Salt to taste
- 1 teaspoon Lemon juice
- 1/2 teaspoon Black pepper powder
Direction:
For the chicken marinade
- Clean and rinse the chicken, leaving the whole portion of the breast intact.
- Combine the garlic, lemon juice, combined spices, olive oil, hot sauce, red chilli flakes, honey and salt parsley leaves in a mixing cup.
- In this bowl add the chicken breasts, and apply the marinade to the chicken and keep it aside for an hour.
- Heat a skillet on medium flame, put the chicken on it once it is dry, and cook on each side for about 3 minutes, basting the remaining marinade until the chicken is cooked. Switch to a plate until finished, and allow it to rest.
- Heat the same pan over medium heat and apply the remaining marinade to the pan.
- Create a slurry by mixing the all-purpose flour with the water and applying the slurry to the marinade pan.
- Carry to a single boil and cook and thicken the sauce, then turn off the flame. This is the Chicken steak sauce.
To make the Pan Roasted Vegetables
- Heat a skillet with some olive oil on medium to high heat, add the garlic and saute until it is a light brown color. This is going to take about a minute.
- Cook the stipes of cut vegetables yet keeping them crunchy.
- Stir in the flour, add spices, parsley, lime and blend well. Turn the stove off, and set aside.
To make the Mash Potato
- Combine the steaming hot boiled potatoes with the salt, sugar, black pepper powder, lemon juice and mash well with a serving spoon.
- Start stirring and mashing until you have a smooth, soft mash then set aside.
- Placed the pan-roasted veggies, potato mash and the pan-roasted chicken breast in a serving plate to prepare the Chicken sizzler. Just before dinner, add on the steak sauce. To give it a sizzling appearance, make sure you preheat your sizzle pan in the oven or over the top of the stove.
Note
Cook potatoes whole (do not chop).
Freezer Instructions:
We can keep the leftovers in the fridge for 3-4 days in an airtight container. We reheat this usually in the oven, although this can also be achieved in a pot on the burner.
Nutritional Information:
Calories: 681.2
Total Fat ——————————————————————————- 33.3 g
Saturated Fat ————————————————————————- 13.5 g
Polyunsaturated Fat —————————————————————– 7.0 g
Monounsaturated Fat ————————————————————– 7.9 g
Cholesterol —————————————————————————- 121.8 mg
Sodium ——————————————————————————— 2,077.3 mg
Potassium —————————————————————————– 1,205.8 mg
Total Carbohydrate —————————————————————– 53.2 g
Dietary Fiber ————————————————————————- 3.4 g
Sugars ——————————————————————————— 8.4 g
Protein ——————————————————————————- 42.3 g
Vitamin A —————————————————————————- 12.3 %
Vitamin C ——————————————————————————- 33.8 %
Calcium ——————————————————————————— 18.2 %
Vitamin D ——————————————————————————- 19.2 %
Vitamin E ——————————————————————————- 18.1 %
Hope you liked this Chicken Steak Recipe with Mash Potato. I would love to hear your reviews about it in the comment section. Don’t forget to share it with your friends and family.
Stay healthy, stay active, Stay Foodie😊
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