Turkey Gravy Smothered Chicken with Protein Mashed Potatoes
Chicken breasts smothered in rich sage turkey gravy over protein mashed potatoes with Greek yogurt and cottage cheese. 42g protein — 45 minutes, serves 4.
Equipment
- A large skillet with a lid for searing the chicken and simmering it in gravy
- A saucepan for boiling the potatoes
- A potato masher for mashing the potatoes smooth
- A whisk for making a lump-free gravy
Ingredients
- 4 boneless, skinless chicken breasts about 700g / 1.5 lb
- 1 tsp salt
- 1/2 tsp black pepper freshly ground
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp plain flour
- 500 ml turkey stock (or turkey drippings made up to 500 ml with stock)
- 1 tbsp fresh sage leaves chopped, plus leaves to serve
- 1 tsp fresh thyme leaves
- 700 g potatoes peeled and cubed
- 150 g Greek yogurt
- 100 g cottage cheese
- 1 tbsp butter for the mash
- Salt and pepper to taste
Instructions
- Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5–6 minutes per side, until golden. Remove to a plate.
- Meanwhile, put the potatoes in a saucepan, cover with cold salted water, bring to the boil and cook for 15–18 minutes until tender. Drain well.
- Melt the butter in the same skillet, whisk in the flour and cook for 1 minute. Slowly pour in the turkey stock, whisking all the time, until the gravy is smooth.
- Stir in the sage and thyme, then return the chicken to the skillet. Cover with the lid and simmer gently for 10–12 minutes, until the chicken is cooked through to 74°C (165°F) and the gravy has thickened.
- Mash the potatoes with the Greek yogurt, cottage cheese and butter until smooth and creamy. Season with salt and pepper.
- Serve the turkey gravy smothered chicken over a generous spoonful of protein mashed potatoes, spooning extra gravy over the top and scattering fresh sage leaves on top.
Notes
Cook the roux a full minute so the gravy doesn't taste floury. Chicken is done at 74°C (165°F). Reheat gently with a splash of stock. Keeps 3 days refrigerated.