I need a good recipe for garlic chicken and mash potatoes....?

Answer 1

This is an easy way to cook good chicken or chicken fried steak. Buy a product made by Kruestez. It's called Bake & Fry and you can find it in the same area as bread crumbs. All you have to do is add garlic to it and coat meat with a milk mixture then a batter mixture. It's some pretty good stuff if you're in a hurry.

Answer 2

this is my favourite garlic chicken recipe, its not only tasty but sooo easy to make
INGREDIENTS
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

the following is a simple and delicious recipe for mashed potatoes
INGREDIENTS
6 medium russet potatoes, peeled and cubed
1/2 cup warm milk
1/4 cup butter or margarine
3/4 teaspoon salt
1 dash Dash pepper
DIRECTIONS
Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.

Answer 3

Tuscan Garlic Chicken

3 lbs Boneless, skinless chicken breasts
1½ cups Flour, plus 1 tablespoon
1 Tbsp Salt
2 tsp Black pepper
2 tsp Italian herb seasoning
1 lb Penne pasta, cooked
1 Tbsp Garlic, chopped
1 Red pepper, julienne cut
½ cup White wine
½ lb Whole leaf spinach, stemmed
12 oz Heavy cream
1 cup Parmesan cheese, grated

Preparing the Chicken:
- Combine 1½ cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
- Dredge chicken in the mixture, shaking off any excess.
- Saute the chicken in batches, in a large, nonstick, ovenproof skillet - with enough oil to coat - over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.
- When finished, transfer the ovenproof skillet to a preheated oven at 350ºF. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165ºF.

Preparing the Sauce:
- While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.
- Slowly add remaining one tablespoon of flour and stir to combine.
- Next add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.

Assembling Entree:
- Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra parmesan cheese. Serve and enjoy.

Serves 6

--Olive Garden website
____________________________

Double Stuffed Garlic Chicken

4 boneless, skinless chicken breast halves, butterflied
8 oz. cream cheese cut into 1/2 inch slices
8 oz. cheddar cheese cut into 1/2 inch slices
1/2 c. milk
3/4 c. Italian breadcrumbs
1/4 c. grated Romano cheese
1½ tsp. garlic, minced
1/4 c. + 2 Tbsp. butter, melted
1 Tbsp. lemon juice
Garlic powder
Paprika

Mix bread crumbs and romano cheese together; set aside. Combine butter, lemon juice, and garlic powder together and set aside.

Put a slice of cream cheese and a slice of cheddar in the center of each chicken breast. Close iwtha toothpick. Dip chicken in milk, then roll in the breadcrumb mixture. Place on a greased baking pan. Drizzle butter mixture over the chicken. Sprinkle with a little paprika. Bake at 350ºF for 30 minutes.

--Gary Solomon's website
___________________________

Chicken with 40 Cloves of Garlic

3 whole heads of garlic, about 40 cloves
2 (3½ lb.) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 Tbsp. unsalted butter
2 Tbsp. good olive oil
3 Tbsp. Cognac, divided
1½ cups dry white wine (I’ve used chix broth before)
1 Tbsp. fresh thyme leaves (1 tsp. dry)
2 Tbsp. all-purpose flour
2 Tbsp. heavy cream

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain and peel garlic; set aside.

Dry the chicken w/ paper towels. Season liberally w/ salt & pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over med-high heat. In batches, sauté chicken in the fat, skin side down first, until nicely browned, about 3-5 minutes on each side. Turn over w/ spatula or tongs; do not pierce skin w/ fork. If the fat is burning, turn heat down to medium. When a batch is done, transfer to a plate and continue to sauté all the chicken in batches. Remove the last chicken to the plate. Add all the garlic cloves to the pot. Lower heat and sauté for 5-10 minutes, turning often until evenly browned. Add 2 Tbsp. of the cognac and the wine to the garlic, return to a boil, scraping the brown bits from the bottom of the pan. Return the chicken to the pot with the juice and sprinkle chicken w/ thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, or until chicken is tender.

Remove the chicken to a platter, cover w/ foil to keep warm. In a small bowl, whisk together ½ cup of the sauce and the flour, and then whisk this back into the sauce in the pot. Raise the heat, add the remaining Tbsp. of Cognac, and the cream. Boil for 3 minutes. Taste sauce and adjust for salt and pepper to taste; it is important for the sauce to be very flavorful because chicken tends to be bland. Pour the sauce and the garlic cloves over the chicken and serve hot.

Reheats well.

--Ina Garten, Barefoot in Paris cookbook