The nutritious dish with Western European style will be very suitable for enjoying in the chilly autumn weather. Accordingly, pan-fried chicken breast with pepper sauce served with fatty mashed potatoes will be a great suggestion for a warm dinner with family.
To make pan-fried chicken breast with pepper sauce served with mashed potatoes for a serving of about 3 to 4 people, prepare 500g of fresh chicken breast; 2 large potatoes; 50ml of unsweetened fresh milk; 30g of unsalted butter; crushed black pepper; 2 cloves of minced garlic; oyster sauce and some spices including soy sauce, seasoning powder, salt and cooking oil...
Housewives should pre-process chicken breast by washing it with diluted salt water, using paper to pat it dry and then gently scraping a few lines on the surface of the meat. Marinate chicken breast with half a teaspoon of seasoning, a little ground pepper and 1 teaspoon of cooking oil for about 15 minutes.
Peel potatoes, cut into medium pieces and then steam until soft, use to mash them as soon as they are still hot. Add unsweetened butter, unsweetened fresh milk and a little salt, mix potatoes evenly until the mixture is smooth and emits a natural fatty aroma.
Next, place a pan on the stove, add 1 tablespoon of cooking oil and heat it up, then add chicken breast and pan-fry over medium heat. Pan-fry each side for about 4-5 minutes until the surface is golden brown, the meat inside is just cooked and not dry, then remove to a plate.
Continue to use the pan, add unsalted butter and minced garlic and sauté until fragrant, then add oyster sauce, soy sauce, crushed black pepper and 50ml of filtered water and simmer until the pepper sauce thickens.
Gently drop the chicken breast into the pan, stir gently for 1 minute to have the sauce evenly cover the meat and then turn off the heat. Scoop the mashed potatoes onto a plate, arrange the pan-fried chicken breast on top, pour the rich pepper sauce on the surface is the basic dish completed and can be enjoyed.
