USA Fried Chicken with Corn Mash and Gravy

Charmaine Lu -
  • 300g white potatoes, peeled and chopped
  • 15g butter
  • 200g tin of sweetcorn, drained
  • 2 tbsp flour
  • 1 tsp chilli powder
  • 2 chicken breast fillets, skin removed
  • Splash of white wine
  • 150ml heavy cream
  • Chopped parsley, to serve
  • Boil the potatoes in salted water for 12-15 mins, or until tender. Drain and mash with a knob of butter and the corn, then keep warm. Meanwhile mix the flour and chilli, and toss the chicken in the flour to coat. Melt 15g of butter in a frying pan and cook the chicken fillets for 6 mins on each side, or until golden and tender.
  • Push the chicken to one side of the pan and pour in the wine. Bubble for 1 min, then add the cream and bubble until just thickened. Season well, then serve the chicken and gravy alongside a heap of the corn mash, with some parsley scattered over the top.
20 mins
2 serving