A comfort food dinner: thin breaded chicken breasts pan-fried in butter, creamy mashed potatoes, a butter flour gravy made with chicken stock, and string beans steamed over plenty of bacon and onions. Serves 4 to 6. To serve 8 to 12, double every recipe.
The dishes:
- Pan-Fried Breaded Chicken Breast
- Mashed Potatoes
- Butter Flour Pan Gravy
- String Beans with Bacon and Onions
Order of work (about 1 1/2 hours):
- 1:30 before dinner: Start the potatoes boiling. Chop the bacon and slice the onions.
- 1:15 before: Start the bacon for the beans, then add the butter and onions and let them cook down.
- 1:00 before: Pound and season the chicken and set up the flour dredge. Heat the oven to 200°F with a rack on a sheet pan.
- 0:45 before: Put the beans on top of the onions, cover and steam about 20 minutes. Warm the stock for the gravy.
- 0:40 before: Fry the chicken in batches and hold it in the warm oven.
- 0:20 before: Drain and mash the potatoes, then keep them covered.
- 0:15 before: Make the gravy last, in the chicken pan with the browned bits.
- Serve: Toss the beans, plate the chicken and potatoes, and pour gravy over both.
Shopping list (serves 4 to 6):
Everything is from Aldi. Use Food for Less only if Aldi is out.
- Boneless, skinless chicken breasts, about 2 1/2 to 3 lb (Aldi)
- Potatoes, Yukon Gold or russet, 3 to 4 lb (Aldi)
- Fresh green string beans, 2 lb (Aldi)
- Bacon, 1 lb (Aldi)
- Yellow onions, 2 large (Aldi)
- Butter, 2 sticks plus 6 tablespoons, so buy 1 lb (Aldi)
- Whole milk or heavy cream, 1 cup (Aldi)
- Chicken stock, 32 oz carton (Aldi)
- All-purpose flour (Aldi)
- Vegetable or canola oil (Aldi)
- Garlic powder, paprika, kosher salt, black pepper (Aldi)
Cook's Notes:
- To double for 8 to 12, double the shopping list and use two skillets for the chicken.
- Make the gravy last so it is hot and smooth when you serve.