Chicken Fried Chicken w/ White Peppered Gravy, Blackeye Peas, Mashed Potatoes

Today's Menu: Chicken Fried Chicken w/ White Peppered Gravy, Blackeye Peas, Mashed Potatoes

Down home comfort food dinner tonight! Chicken Fried Chicken w/ White Peppered Gravy, Blackeye Peas, Mashed Potatoes for dinner. I used Simple Truth Natural Chicken Breast Cutlets/Thinly Sliced, Skinless, and Boneless for the Chicken. The Breasts were already cut thin so I didn't have to pound them out to make them thinner. I seasoned them with Sea Salt and Ground Black Pepper. For the coating of the Breast I used Whole Wheat Flour, Italian Style Bread Crumbs, Egg Beaters, and Paparika. First rolling the Breasts in Flour, then Egg Beaters/Paparika dip, then in a Flour and Bread Crumb mix. then heat the Extra Virgin Olive Oil in large skillet on medium high. Add the Breasts and cook and turn until golden brown and juices run clear, (about 8 - 10 minutes). Love this Chicken! Comes out moist and juicy with a great crust. The full recipe and directions are at the bottom of the post.

I topped the Chicken with Pioneer White Peppered Gravy. You can make gravy from scratch but Pioneer Gravy is just as good and a whole lot easier to make. They are several types of Pioneer Gravy including a Brown Gravy which is awesome also. For sides I had Idahoan Homestyle Mashed Potatoes, also topped with the gravy, and Blackeye Peas that I had leftover from dinner the other night. For dessert later a bowl of Breyer's Carb Smart Vanilla Ice Cream topped with some fresh sliced Peaches.


Chicken Fried Chicken

Ingredients:

2 Boneless Skinless Thin Cut Chicken Breast halves
Sea Salt and Pepper, to taste
1/4 Teaspoon Paparika
1/4 Cup Whole Wheat Flour
1/4 Cup Italian Style Bread Crumbs
1/4 Cup Egg Beaters, equals 1 Egg
 2 Tablespoons Extra Virgin Olive Oil

Directions:

 1) Pound breasts a little to flatten, if you purchase the Thin Cut Breasts you won't have to pound them.
2) Add Paparika to Egg Beaters and stir until well mixed.
3) Roll Breasts in Flour, then Egg Beaters/Paparika, and back in Flour/Bread Crumb mix.
4) Heat Extra Virgin Olive Oil in large skillet on med high.
5) Add breasts and cook and turn until golden brown and juices run clear, (about 8 minutes).