Macadamia Chicken and Mashed Potatoes
Recipe type: Dinner
Author: Elizabeth
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
Serves: 6
  1. Preheat the oven to 350 degrees.
  2. Boil potato chunks until soft. Drain potatoes and rice them into a medium mixing bowl.
  3. 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!).
  4. Warm 1.5 cups of heavy cream on stove. Should be hot but not boiling.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve chicken topped with sauce and mashed potatoes on the side.
Recipe by Wine and a Spoon at