I’m not going to acknowledge the fact that Thursdays have been glaringly blank the last two weeks in a row here on WandaS (as we blogger-folk refer to it) and beg your forgiveness for not posting, because I hate it when I read self-flagellating blogs about failure to post.
I’m also not going to explain that for me the holidays were the perfect storm of family, parties, out of town guests and a week-long anniversary trip to Cancun that I’m thrilled to actually have survived with my mental faculties intact, because I hate it when people make excuses.
I’m not even going to swear it will never, ever, under threat of death by iPad confiscation (because I would. Die without my iPad, that is) happen again, because you’re smarter than that. It probably eventually will.
Instead of all of that, I’m going to shower you with the lovely wonderfulness that is Macadamia Chicken with Mashed Potatoes and cross my fingers you’ll forgive me for my absence.
If you’ve ever been to Kona Grill, you probably know this is another pirated recipe. I got it from this site. But instead of the cheddar mashed potatoes, I did a Gruyere and caramelized red onion version I first had at my brother’s wedding.
We used our new potato ricer that Jason and I each gave to the other. Not on purpose, of course. And one of the two is going back to the store, because who really needs two potato ricers? We do this at least once every Christmas, usually with a kitchen item. Last year it was cutting boards. The year before I think it was squeeze bottles for cooking oil you always see chefs using.
This recipe turned out pretty fab. It was actually a little light on the cheese for the potatoes, though and a little much on the quantity of potatoes. I could have gone for less spud and more cow, is what I’m saying. So I’ve amended the recipe to hopefully even it out. The sauce on the chicken is just basically a heavy cream and soy sauce mixture thickened by cornstarch. It tasted fab, but the consistency was slightly chunky. I think I’ll try a roux base next time I make it and see if that helps.
|Macadamia Chicken and Mashed Potatoes|
- 3 Idaho potatoes, peeled and chunked
- 1 red onion, sliced
- 6 oz. Gruyere, shredded
- 1.5 cups heavy cream
- 2 tablespoons salted butter
- 3 large boneless skinless chicken breasts, sliced in half the long way
- 1 cup of panko bread crumbs
- 2 eggs
- 1/3 cup of milk
- 1/4 cup of macadamia nuts, chopped
- 1/2 cup of flour
- 2 cups of heavy cream (in addition to the other 1.5 cups)
- 1/4 cup of soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
- Oil to saute with
- Preheat the oven to 350 degrees.
- Boil potato chunks until soft. Drain potatoes and rice them into a medium mixing bowl.
- Saute red onions in a little bit of oil on low for 20 mins or until caramelized (this should be low and slow, don’t burn them!).
- Warm 1.5 cups of heavy cream on stove. Should be hot but not boiling.
- Add butter to potatoes and begin to incorporate. Add cream a small amount at a time until potatoes are nice and creamy (might not use it all). Add Gruyere and red onions last. Add salt if needed.
- Put panko mixed with chopped macadamia nuts in one bowl. In a second bowl mix milk and eggs. In a third bowl put flour. Dip chicken in first the flour, then the egg bath and finally the panko.
- Saute chicken on medium high until brown on each side. Put in a casserole dish in the oven for another 12 minutes or until cooked through.
- Heat remaining 2 cups of heavy cream in a sauce pan on the stove. Add soy sauce. Bring to a boil. After it boils reduce to a simmer and add cornstarch already mixed with water. Stir this together with a wisk until thickened.
- Serve chicken topped with sauce and mashed potatoes on the side.