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Sauteed Chicken with Mashed Potatoes & Sweet Carrot

Enjoy this recipe that’ll leave your tummy sat-is-fied

1 hour | Easy | Serves 4

Nutrition Per Serving

540 Cals,  23.5g Protein, 55g Carbs, 20.5g Fat, 25.5g Sugar

Ingredients

  • 4 Leg quaters
  • 6 large potatoes
  • 2lbs baby carrots
  • 2 lemon
  • 2 clove of garlic
  • worcestershire sauce
  • Assorted color bell pepper
  • 1 onion
  • 1/2 lb. baby mushroom

Method

 1. Clean and wash your chicken then dry it. Follow immediately after with your favorite poultry seasoning and crushed clove of garlic and season your chicken. Squeeze a lemon over the seasoned meat & rub thoroughly.

2. Chop up your onions and bell pepper into square chunks followed by the mushrooms in medium slices.

3. Add your season chicken to a deep skillet & spread your chopped veggies & mushrooms over the top of the chicken. Pour sufficient amount of Worcestershire over the meats & seasoning. Bake on 400° for 30 mins.

4. Wash, chop & boil potatoes with salts until soft enough to mash. When done mash with 1 1/2 cup of cream/milk

5. Add 2 tables spoon of butter and a crushed clove of garlic. Mix until smooth and creamy.

6. Add baby carrots to boiling water with sugar and cinnamon and boil until a fork can slide through it.

7. Once the chicken is done inside a brown on top serve well and garnish with parsley.

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