Cheddar Chicken with Sour Cream Gravy
Crispy Smashed Potatoes and Steamed Broccoli
Ingredients
- 2 sleeves round buttery crackers, crushed (such as Ritz)
- 1 cup shredded Cheddar cheese
- 2 large eggs
- 2 lb boneless, skinless chicken breasts
- 1 (10.5-oz) can cream of chicken soup
- 4 Tbsp sour cream
- 2 Tbsp butter
Instructions
- Preheat oven to 400°F. Stir together crushed crackers and cheese in a shallow bowl; season lightly with salt and pepper. Lightly beat eggs in a separate shallow bowl.
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Dip chicken pieces in beaten egg, then dredge in cracker mixture, pressing gently to adhere. Place on a lightly greased rimmed baking sheet.
- Bake 20 to 25 minutes or until chicken is done. Meanwhile, combine soup, sour cream, and butter in a saucepan. Cook over medium heat, stirring occasionally, until thoroughly heated; serve over chicken.
Side Dish Ingredients
- 2 lb small red potatoes
- 3 Tbsp olive oil
- 1 tsp garlic salt
- 1 tsp pepper
- 1 (12-oz) pkg frozen broccoli florets
Side Dish Instructions
- Preheat oven to 400°F. Cook potatoes in boiling water 10 minutes or until just tender; drain and place on a greased rimmed baking sheet.
- Using a potato masher, mash each potato until flattened, but still intact. Drizzle with oil, garlic salt, and pepper.
- Bake 15 to 20 minutes or until edges of potatoes are browned and crispy.
- Steam broccoli according to package directions; season with salt and pepper to taste.
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