Country Chicken Gravy and Mashed Potatoes

Serving size: 3-4

Prep Time: 10-15 minutes

Cook time: 1 Hour

FREE OF: gluten, dairy, tomato, coconut, seeds, citrus, fish, soy, cauliflower, nut option (see "story")

Chicken

Ingredients:

• 4 boneless skinless chicken breasts

• 2 Tbsp. olive oil

• 2 Tsp. garlic powder

• 2 Tsp Pepper

• 2 Tsp salt

Instructions:

Season chicken with salt, pepper, and garlic

Put 2 tablespoons olive oil into large sauté pan

Let it warm up on high heat

Once pan is hot sear chicken breasts on both sides

Reduce to medium heat and cook until there is no pink in center (or check for 165 degrees)

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Mashed Potatoes

Ingredients:

• 3 lbs Golden Potatoes

• 1/2 lb of butter substitute (we use Melt- its soy free)

• 2 Tsp onion powder

• 2 Tsp salt

• 1 Tsp pepper

• 1 Tsp garlic powder

• 1/3 cup of Cashew Milk

Instructions:

Boil potatoes until tender (check with a fork)

Drain water

Put potatoes back in the pot

Add all remaining ingredients to the potatoes and mash

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Gravy

Ingredients:

2 cups cashew milk

3 leaves of basil whole

2 Tbs butter substitute (we use Melt)

1/2 Shallot fine diced

2 Tbsp. chicken base

1 Tbsp. Corn starch

1 Tbsp. Water

1 Tsp fresh garlic

Instructions:

Add butter, shallots, and garlic to the pan to cook till the shallots start to turn translucent

Add cashew milk and basil

Let it come to a boil

Add chicken base

Let cook for 2 minutes stirring occasionally

Mix corn starch with water in a cup or container or bowl until combined, then add it to the gravy

Let cool till desired thickness

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Bacon Braised Brussel Sprouts

Ingredients:

1lb brussel sprouts

3 slices of bacon diced

2 Tsp garlic

1 Tbsp olive oil

1 Tsp pepper

Instructions:

Add diced bacon and oil into a medium sauté pan

Add the rest of the ingredients and cook until brussel sprouts are tender

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Story behind the recipe:

I (the Chef) got inspired to create this recipe through a restaurant job I had a while back. They had a gravy recipe, but it wasn't quite right to me and I wasn't a fan of what they did with it. I created something completely different with it and changed the gravy recipe. You'll love this recipe because it's a comfort food recipe. Great for cold weather or if you just want something rich that warms the soul. This is a great recipe for when you have family or friends over, it's sure to impress and no one will be left hungry.

The cashew milk is really important, it's not sweet so it doesn't mess with the flavor and it provides adequate thickness/creaminess. If you have issues with nuts, we suggest you use the richest milk alternative you can find to replace the cashew milk such as; oat, hemp, pea, rice. Try to choose something with thickness and make sure you get "unsweetened", if you get sweetened it will mess with the rich, hearty flavor.