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Sauteed chicken with goat's cheese mash


  • Heat a thin layer of oil in a heavy-bottomed pan and cook the lightly floured, seasoned chicken until golden brown all over. 
  • Then add a little stock to the pan, bit by bit, while completing the cooking process.
  • Cook the potatoes in a large pot of lightly salted, boiling water until tender. Drain well and then mash with the cream, goat's cheese, a good dollop of butter, salt and pepper until light and fluffy. Taste for seasoning. 
  • When ready, remove the chicken and add ¼ cup stock with 1 tbsp parsley and the remaining butter to the pan. Cook down until the butter has melted. 
  • To serve, spoon a good dollop of the mash on individual plates, place the chicken on the side, spoon a small amount of the cooking juices over the top and garnish with the remaining parsley.


  • olive oil
  • 1 chicken, portioned
  • plain flour
  • sea salt & freshly ground pepper
  • ½ litre chicken stock
  • ¾ kg potatoes, peeled & quartered
  • ¼ cup cream
  • 100 gm soft goat's cheese
  • 2 good dollops unsalted butter
  • 2-3 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm